冷鲜肉馅中假单胞菌预测模型的建立  

Established models to predict the growth of Pseudomonas from cold fresh meat

作　　者：林睿[1] 夏天龙[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：《食品科技》2013年第5期161-164,共4页Food Science and Technology

基　　金：863计划课题(2012AA101605)

摘　　要：假单胞菌是冷鲜肉中的主要腐败微生物之一。为了能快速准确预测和监控瘦肥比例为7：3的冷鲜猪肉馅腐败变质的情况,研究7：3冷鲜猪肉馅中假单胞菌数量随着时间变化的情况,建立和验证0~20℃条件下假单胞菌的生长预测模型。结果表明,利用Gompertz模型拟合0~20℃下假单胞菌的生长,相关系数R2值均大于0.99,计算得到总的偏差因子和准确因子分别为1.03和0.99;利用平方根模型描述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;由此建立的0~20℃下7：3冷鲜猪肉馅中假单胞菌的生长预测模型有比较好的预测效果。Pseudomonas is one of the cold meat spoilage microorganisms. Order to be able to quickly and accurately predict and monitor the proportion of lean fat is 7：3 in chilled pig meat spoilage, study Pseudomonas quantity with time variation in chilled pig meat, established and verified the growth prediction model of Pseudomonas at 0-20 ℃. The results showed that the growth dynamics of Pseudomonas at 0-20 ℃ fitting by Gompertz equation were good, and the related coefficient R^2 were greater than 0.99, and the general average bias factor and accuracy factor were 1.03 and 0.99 respectively. The correlation regression of Belehradek model had been used to describe the effect of temperature on maximum specific growth rate and lag phase, and they had a good linear relationship. The conclusion is that the established models could well predict the growth of Pseudomonas at 0 to 20 ℃ on chilled streaky Pork that the proportion of lean is 70%.

关 键 词：冷鲜肉馅 假单胞菌 预测模型 延滞期 最大比生长速率 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]