冷冻鱼糜制品中大肠杆菌生长动力学模型的构建  

Construction of growth kinetics model of Escherichia coli 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,广东湛江524088 [2]浙江工商大学食品与生物工程学院,浙江杭州310035

出　　处：《食品工业科技》2012年第10期113-116,共4页Science and Technology of 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将大肠杆菌接种到鱼糜制品中,托盘包装后分别在5、10、15、20、25和85℃贮藏。并应用Curve Expert1.3软件拟合不同温度下大肠杆菌的生长情况。结果表明,修正的Gompertz方程能较好地描述不同温度下大肠杆菌在鱼糜制品中的生长动态,温度对大肠杆菌生长参数μmax(最大比生长速率)和λ(延滞时间)的影响,采用平方根模(Belehradek)描述呈良好线性关系。85℃用失活模型Linear的拟合较好。通过13℃和18℃下大肠杆菌的生长对构建的Gompertz模型进行了验证,并经数学检验参数偏差值和准确值计算,偏差度分别为0.938、0.956,准确度为1.034、1.083,表明所建立模型是有效的。Establishing the growth model of Escherichia coli in the Surimi product,the Surimi product was inoculated with Escherichia coli,and then was tray-packaged at 5,10,15,20,25 and 85℃ for storage.Moreover,Curve Expert 1.3 software was applied to fit the growth curves of Escherichia coli at different temperatures.The results showed that growth of Escherichia coli in Surimi product could be well described by Gompertz model under 5,10,15,20 and 25℃.Under 85℃,the Model Linear led to better consequences.The correlation regression of Belehradek model finely described the influence of temperature on growth.The validation of the Gompertz model was carried out by comparing actual with predicted growth curves of Escherichia coli in Surimi product at temperatures 13 and 18℃,respectively.Bias and accuracy factors were used as comparative indices which were 0.938,0.956 and 1.034,1.083 respectively.It was suggested the built model was effective.

关 键 词：鱼糜制品 大肠杆菌 预测模型 

分 类 号：TS254.9[轻工技术与工程—水产品加工及贮藏工程]