波动温度模拟蟹肉副溶血性弧菌生长模型  

A Growth Model of Vibrio parahaemolyticus in Simulated Crab Meat on Effects of Temperature Fluctuation

作　　者：黄和[1] 田金玲[1] 励建荣[2] 

机构地区：[1]广东海洋大学食品科技学院,广东湛江524025 [2]浙江工商大学食品与生物工程学院,浙江杭州310035

出　　处：《食品研究与开发》2011年第11期1-3,31,共4页Food Research and Development

基　　金：国家863计划项目"加工水产品质量与安全控制技术"(No.2007AA091806)

摘　　要：研究模拟蟹肉在4℃-28℃范围内副溶血性弧菌的生长动力学曲线,采用Belehradek方程描述温度对副溶血性弧菌的生长动力学影响。通过在设计的波动温度下模拟蟹肉中副溶血性弧菌的生长动态模型而得到预测值,并与在此波动温度下副溶血性弧菌的实测值进行比较,本文同时采用了偏差因子和准确因子来验证模型对波动温度的预测适用性。The growth kinetics of Vibrio parahaemolyticus in simulation crab meat from 4 ℃ to 28 ℃ were studied.Belehradek models were applied to describe the impact of the temperature to the growth law.The predictive value of the growth of Vibrio parahaemolyticus was obtained at the fluctuation temperature designed and compared with the observed value.Another the bias factor and accuracy factor were used to validate the predictive models in temperature fluctuation.

关 键 词：模拟蟹肉 副溶血性弧菌 波动温度 生长模型 

分 类 号：R155.3[医药卫生—营养与食品卫生学]