鱼糜制品沙门氏菌生长模型的建立  

Construction of Growth Prediction Model of Salmonella in Surimi Product

作　　者：王力卫[1] 雷晓凌[1] 彭镜林[1] 黄和[1] 励建荣[2] 肖胜蓝[1] 

机构地区：[1]广东海洋大学食品科技学院,湛江524088 [2]浙江工商大学食品与生物工程学院,杭州310035

出　　处：《食品工业》2011年第12期72-75,共4页The Food Industry

基　　金：国家高技术研究发展(863)计划(2007AA091806)

摘　　要：以冷冻鱼糜制品为原料,运用Curve Expert 1.3软件作为辅助工具,选取四种模型(Compertz,Logistic,Richards,MMF)对沙门氏菌在鱼糜制品中不同温度(10℃,15℃,35℃,85℃)下的生长曲线进行了拟合,建立了一级生长预测模型,结果表明,沙门氏菌在15℃和35℃均用MMF模型拟合较好,在10℃和85℃用失活模型Linear拟合较好;其相关系数均达到0.95以上,模型具有可靠性。In order to measure the influence of Salmonella in different temperatures, namely 10 ℃, 15 ℃, 35 ℃, 85 ℃, Frozen Surim were selected for analysis under different temperature condition. Curve Expertl.3 software was adopted and modes of Compertz, Logistic, MMF, and Linear were combined to achieve the best equation of breeding. The prediction in Salmonella the results showed that under the degree 15 ℃and 35℃, the Model MMF leads to better consequences, and the consequences are archived under the degree 10℃and 85℃ with the Model Linear of which correlation coefficient arrive 0.95. The predictive models were reliable.

关 键 词：鱼糜制品 沙门氏菌 预测模型 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]