市售五香牛肉货架期预测模型的建立  

Predictive Modeling of the Shelf Life of Spiced Beef

作　　者：卢君逸[1] 罗瑞明[1] 刘莹莹[1] 胡聪[1] 

机构地区：[1]宁夏大学农学院,宁夏银川750021

出　　处：《肉类研究》2013年第6期25-28,共4页Meat Research

摘　　要：以菌落总数为指标建立微生物生长模型及散装五香牛肉货架期预测模型。将市售散装五香牛肉分割贮藏,测定了4、7、10℃条件下,贮藏期内样品菌落总数的变化。对恒定温度下的五香牛肉建立微生物初级生长模型、平方根二级模型及货架期预测模型。建立菌落总数的一级模型(Gompertz方程),拟合度在95%以上;平方根二级模型的R2值为0.998,温度与生长速率的平方根呈良好的线性关系,并且残差值在0上下浮动。Total plate count （TPC） can reflect the spoilage condition of spiced beef. In this study, bacterial growth models which describe TPC in spiced beef at constant temperatures and a predictive model for the shelf life of spiced beef were established. Commercial spiced beef samples were stored at 4, 7 or 10℃ and measured for TPC changes during storage. The primary growth models established in this study indicated a goodness of fit above 95%, and the secondary square root model showed a good linear relationship between temperature and growth rate with R2 of 0.998 and residual error fluctuating about zero. Moreover the shelf life prediction model was also validated.

关 键 词：菌落总数 五香牛肉 货架期预测 模型建立 食品安全 

分 类 号：TS251.52[轻工技术与工程—农产品加工及贮藏工程]