鲜猪肉中沙门氏菌生长预测模型的建立  

Predictive Models for Salmonella Growth in Fresh Pork

作　　者：高丽娟[1,2] 瓮绍苏[1] 刘清珺[1] 张经华[1] 陈尔凝[1] 白羽[1] 韩北忠[2] 

机构地区：[1]北京市理化分析测试中心,北京100089 [2]中国农业大学食品科学与工程学院,北京100083

出　　处：《食品研究与开发》2011年第12期143-146,共4页Food Research and Development

基　　金：北京市科技新星计划资助项目(2008B31)

摘　　要：以新鲜猪肉滤汁为培养液,接种沙门氏菌,绘制沙门氏菌在17、25、30、35、37℃下的生长曲线。一级模型分别使用Logistic和Baranyi模型拟合。二级模型以Ratkowsky方程为基础,代入Baranyi模型拟合数据,描述了温度对最大生长速率的影响。二级模型通过残差图、准确因子、偏差因子以及预测值与实测值对比图进行了检验,结果显示残差在±0.05之间,准确因子为1.046 4,偏差因子为0.993 3,预测值与实测值比较接近。Pork filtration,as a growth medium,was inoculated with Salmonella spp.to develop the growth curve of Salmonella at 17,25,30,35,37 ℃,respectively.Primary models were developed based on Baranyi model and Logistic model,respectively.The secondary model was developed based on the Ratkowsky model for the effect of different temperatures on the maximum growth rate.The secondary model was validated through residual plots,bias factor,accuracy factor,and plot of predictive versus observed data.The result of the validation indicated that the residual was ±0.05,the bias factor and the accuracy factor was 1.046 4 and 0.993 3,respectively,and the predictive data was close to the observed data.

关 键 词：沙门氏菌 生长模型 猪肉 LOGISTIC模型 Baranyi模型 Ratkowsky模型 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]