裸装卤制全鸭中肠杆菌生长预测模型研究  

Predictive Modeling of Enterobacteriaceae Growth from Non-Packaged Braised Whole Duck

作　　者：林睿[1] 王宏勋[1] 陈振青[1] 熊丹萍[1] 

机构地区：[1]武汉工业学院食品科学与工程学院,湖北武汉430023

出　　处：《食品科学》2012年第15期188-190,共3页Food Science

基　　金：国家"863"计划项目(2011AA100702);武汉市科技局十大科技专项配套平台建设项目(201021037379)

摘　　要：以裸装卤制全鸭中分离得到的肠杆菌作为研究对象,利用Gompertz模型拟合不同温度条件下肠杆菌的变化情况,得到肠杆菌生长预测一级模型,利用平方根模型描述温度与最大比生长速率和延滞期的关系,得到肠杆菌的生长预测二级模型,模型可用于预测0～28℃范围内肠杆菌的变化情况。The objective of this study was to create a first-order predictive model for the growth of Enterobacteriaceae isolated from non-packaged braised whole duck under varying temperature conditions using the Gompertz model.Meanwhile,secondorder predictive models were established based on the square root models describing the relationships of the maximum specific growth rate and the lag phase with temperature.The second-order model could predict the growth of Enterobacteriaceae in the temperature range of 0 to 28 ℃.

关 键 词：裸装卤制全鸭 肠杆菌 预测模型 

分 类 号：TS201.3[轻工技术与工程—食品科学]