冷鲜猪腩肉中热死环丝菌生长预测模型的初步研究  

Establishment and validation of predictive model of Brochothrix thermosphacta from chilled streaky pork

作　　者：黄娜丽[1] 刘亮[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：《食品工业科技》2013年第11期137-139,145,共4页Science and Technology of Food Industry

基　　金：国家863课题(2012AA101605)

摘　　要：以托盘包装冷鲜猪腩肉为实验材料,研究不同贮藏温度下冷鲜猪腩肉中的热死环丝菌生长状况,构建热死环丝菌的生长预测模型。结果表明:Gompertz方程拟合获得热死环丝菌生长预测一级模型,准确因子和偏差因子分别为0.91和1.10;采用平方根模型构建热死环丝菌预测二级模型,显示温度对最大比生长速率和延滞期呈现良好的线性关系,F统计量检验表明具有显著性。结论:形成的生长预测一级和二级模型能够很好的描述0～20℃下热死环丝菌在冷鲜猪腩肉基质上的生长。The growth changes and prediction model of Brochothrix thermosphacta from cooled streaky pork were established and verified in this paper.The results showed that the modified Gompertz equation could describe the growth dynamic of Brochothrix therrnosphacta at different temperatures based on the data from experiments, and the average bias factor and accuracy factor were 0.91 and 1.10 respectively. The correlation regression of Belehradek model could describe the effect of temperature on its specific growth rate（μmax） and lag time（λ） ,and the F statistical analysis showed that the equation has significant difference.In conclusion,the established models could well describe the growth of Brochothrix thermosphacta from 0 to 20℃ on chilled streaky pork.

关 键 词：冷鲜猪腩肉 热死环丝菌 预测模型 

分 类 号：TS201.3[轻工技术与工程—食品科学]