热杀索丝菌在冷鲜猪肉馅中生长动力学模型研究  

Study on the Growth Kinetics of Brochothrix thermosphacta from Chilled Minced Pork

作　　者：黄娜丽[1] 王宏勋[1] 刘明芹[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：《保鲜与加工》2013年第2期26-29,共4页Storage and Process

基　　金：国家"十二五"科技支撑计划项目(2012AA101605)

摘　　要：为快速预测冷鲜猪肉馅中腐败微生物的生长动态，评估冷鲜猪肉馅的预期货架期，以肥瘦肉比例为1：9的冷鲜猪肉馅为试验材料，建立和验证0、5、10、15、20℃温度条件下热杀索丝菌的生长动力学模型。结果表明，采用Gompertz模型拟合不同温度下热杀索丝菌的生长动态，构建其生长预测模型．该模型总的准确因子和偏差因子分别为0．979和1．025；利用平方根模型拟合温度与最大比生长速率和迟滞期的线性关系，判定系数分别为0．903和0．821，经F统计量检验，表明方程显著。说明构建的生长预测一级和二级模型能够很好地描述0～20℃条件下热杀索丝菌在肥瘦肉比例为1：9冷鲜猪肉馅基质上的生长动态。In order to rapidly predict the dynamic growth of spoilage microorganisms in chilled minced pork and evaluate the expected shelf life of chilled minced pork, taking the chilled minced pork which the lean meat：fat was 9：1 as experimental material, the growth kinetics model of Brochothrix thermosphacta was established and verified under the temperature of 0,5,10,15,20 ~C. The results showed that, the growth dynamic Gompertz model was used to fit the dynamic growth of Brochothrix thermosphacta under different temperatures and its growth prediction model was established, the accuracy factor and deviation factor of the model was 0.979 and 1.025 respectively. We fitted linear relationship between the temperature and the maximum specific growth rate, and the linear relationship between the temperature and lag phase by square root model, the coefficient of determination was 0.903 and 0.821 respectively. Through the F statistic test, it showed that the equations were notable. The conclusions showed that, the established one and two level models of growth prediction could well described the dynamic growth of Broehothrix thermosphacta in the chilled minced pork which the lean meat： fat was 9：1 under the temperature of 0-20 ℃.

关 键 词：冷鲜猪肉馅 热杀索丝菌 生长动力学 预测模型 

分 类 号：TS251.51[轻工技术与工程—农产品加工及贮藏工程]