冷鲜排骨中热杀索丝菌生长预测模型初步研究  

Preliminary study on models to predict the growth of brochothrix thermosphacta from cold fresh pork ribs

作　　者：林睿[1] 王亚楠[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,武汉430023

出　　处：《食品工程》2012年第4期35-38,共4页Food Engineering

基　　金：低温动物源性食品生物危害消减与控制技术(2012AA101605)

摘　　要：选取0℃、5℃、10℃、15℃和20℃作为储藏冷鲜猪肉排骨的试验温度,对其中的热杀索丝菌进行定量研究,并建立热杀索丝菌的生长动力学模型。试验结果表明,利用Gompertz模型拟合0℃～20℃下热杀索丝菌的生长,相关系数R2均大于0.99,计算得到总的偏差因子和准确因子分别为1.13和0.91;利用平方根模型拟合了温度与最大比生长速率和延滞期的关系,二者都呈现了良好的线性关系,表明该平方根模型描述的温度与最大比生长速率和延滞期的关系可行;由此建立的0℃～20℃范围内冷鲜猪肉排骨中热杀索丝菌的生长预测模型有比较好的预测效果。The growth prediction model of Brochothrix thermosphacta at 0 ℃~20℃ was established and verified by choosing 0 ℃,5 ℃,10 ℃,15 ℃and 20 ℃as the experimental temperature of storage of chilled pork ribs.The results showed that the growth dynamics of Brochothrix thermosphacta at 0 ℃~20 ℃fitting by Gompertz equation were good,and the related coefficient R2 were greater than 0.99,and the general average bias factor and accuracy factor were 1.13 and 0.91 respectively.The correlation regression of Belehradek model had been used to describe the effect of temperature on itsμmax and Lag time,and they had a good linear relationship.The conclusion is that the established models could well predict the growth of Brochothrix thermosphacta at 0 ℃ to 20 ℃ on chilled pork ribs.

关 键 词：热杀索丝菌 生长预测模型 冷鲜猪肉排骨 准确因子 偏差因子 

分 类 号：TS251.51[轻工技术与工程—农产品加工及贮藏工程]