冷却猪肉中气单胞菌生长预测模型的建立和检验  

Establishment and evaluation of predictive model for growth of Aeromonas spp. from chilled pork

作　　者：董庆利[1] 高翠[1] 丁甜[2] 黎园园[1] 

机构地区：[1]上海理工大学食品科学与工程研究所,上海200093 [2]韩国国立江原大学食品科学与生物技术学科,韩国春川200701

出　　处：《生物加工过程》2012年第2期50-54,共5页Chinese Journal of Bioprocess Engineering

基　　金：国家自然科学基金资助项目(30800864)

摘　　要：为探讨冷却猪肉中气单胞菌的生长规律,将气单胞菌接种到经过80℃无菌水灭菌的冷却猪肉中,构建Gompertz和Baranyi初级模型来描述气单胞菌在不同温度下的生长状况。结果表明:修正的Gompertz模型对气单胞菌生长曲线的拟合效果优于Baranyi模型,R2均在0.97以上。应用平方根模型和Arrhenius模型对由修正的Gompertz模型得出的最大比生长速率进行拟合,所得平方根模型拟合效果略优于Arrhenius模型。实验所建二级模型能预测0～35℃贮藏条件下气单胞菌的生长。To verify the growth rule of Aeromonas spp. from the pork, the pork was inoculated with Aeromonas spp. after disinfected by 80 ℃ sterile water, and primary models （ Gompertz and Bara- nyi） were developed to find the best-fitting model to describe the growth kinetic of Aeromonas spp.. By a comparison, the fitting effect of modified Gompertz model on growth curve of Aeromonas spp. was better than that of Baranyi model, with all the value of R2 beyond 0.97. The maximum specific growth rate gained from modified Gompertz model was fit by square-root model and Arrhenius model, respectively, and the fitting effect of square-root model was better than that of Arrhenius. The results indicated that the secondary model was a useful tool for predicting growth of Aeromonas spp. in chilled pork from 0 - 35 ℃.

关 键 词：气单胞菌 冷却猪肉 模型 平方根 ARRHENIUS 

分 类 号：TS201.3[轻工技术与工程—食品科学] S431.3[轻工技术与工程—食品科学与工程]