大肠杆菌和假单胞菌在猪背最长肌上混合预测模型的建立  

Predictive Modeling of Simultaneous Growth of Escherichia coli and Pseudomonas spp. in Inoculated Pork longissimus dorsi Muscle

作　　者：金鑫[1] 禹迎迎[1] 吴菊清[1] 徐幸莲[1] 周光宏[1] 

机构地区：[1]南京农业大学教育部肉品加工与质量控制重点实验,江苏南京210095

出　　处：《食品科学》2013年第17期87-91,共5页Food Science

基　　金：国家国际科技合作项目(2009DFA31770)

摘　　要：将大肠杆菌和假单胞菌混合接种到猪背最长肌上,分别贮藏在10、15、20、25℃条件下,并做13℃和22℃两个验证温度。结果表明:修正的Gompertz方程能很好地拟合大肠杆菌和假单胞菌的生长曲线;采用Belehradek模型能很好地描述温度对最大比生长速率(μmax)和延滞时间(Lag)的影响;采用13℃和22℃两个验证温度验证模型的可靠性,表明模型是可靠性的。Pork longissimus dorsi muscle was inoculated with both Escherichia coli and Pseudomonas spp., and then stored at 10, 15, 20 ℃ or 25 ℃. The results showed that growth curves of E. coli and Pseudomonas spp. at different temperatures could be well described by a modified Gompertz model. The influence of temperature on growth rate （μmax） and lag phase （Lag） was well described by Belehradek model. The model developed in this study was confirmed to be reliable by validation experiments at 13 ℃ and 22 ℃.

关 键 词：大肠杆菌 假单胞菌 混合 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]