卤制鸭腿中乳酸菌生长预测模型研究  

Predictive Modeling of the Growth of Lactic Acid Bacteria in Unpacked Braised Duck Leg

作　　者：陈振青[1] 刘明芹[1] 王宏勋[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：《肉类研究》2012年第9期5-8,共4页Meat Research

基　　金：国家"863"计划项目(2012AA101703)

摘　　要：测定了卤制鸭腿中的乳酸菌在5、10、15、20、25℃条件下的生长情况,并利用Gompertz模型拟合了测定温度下的乳酸菌生长一级模型和乳酸菌生长状况。结果表明:模型拟合的R2都大于0.99,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,建立了乳酸菌在鸭腿基质上的生长预测二级模型,方差分析表明二级模型拟合显著。模型可用于预测5～25℃范围内乳酸菌在鸭腿上的生长变化情况,为卤制鸭腿中腐败微生物的预测研究提供参考。The growth of lactic acid bacteria in unpacked braised duck leg during storage at different temperatures （5, 10, 15, 20℃ and 25 ℃） was measured and corresponding Gompertz growth models were fitted, each with a R2 value of lager than 0.99. The relationships of temperature with the maximum specific growth rate and lag phase were described with the Belehradek function as predictive second-order models for the growth of lactic acid bacteria in duck meat. The predictive models were statistically significant, as confirmed by analysis of variance （ANOVA）. They allowed accurate prediction of the growth of lactic acid bacteria in duck leg at 5-25℃ and therefore could provide references for predicting spoilage microbial growth in braised duck leg.

关 键 词：卤制鸭腿 乳酸菌 预测模型 

分 类 号：TS201.3[轻工技术与工程—食品科学]