裸装卤制全鸭乳酸菌货架期模型构建  

Modelling the growth of lactic acid bacteria and shelf-life prediction model of unpacked red-stewed duck

作　　者：艾有伟[1] 肖梦佳 林睿[1] 

机构地区：[1]武汉轻工大学食品科学与工程学院,武汉430023

出　　处：《食品科技》2014年第7期118-122,共5页Food Science and Technology

基　　金：国家"863"子课题(2012AA101703)

摘　　要：以裸装卤制全鸭为研究对象，运用统计学软件SAS9．1针对其优势腐败菌乳酸菌构建一级、二级预测模型并进行验证，结果表明拟合效果很好；同时结合样品中挥发性盐基氮含量及其感官评分确定产品腐败限控量；在一级和二级预测模型基础上建10～30℃裸装卤制全鸭货架期预测模型，测定15℃条件下乳酸菌生长情况验证贷架期模型，结果表明货架期预测模型很大程度上能真实反映产品的品质状况。The object of this study was to establish and validate the first-order and second-order model. The result showed that fitting effect was very satisfactory. Meanwhile, the corruption limit of lactic acid bacteria based on the volatile basic nitrogen content and sensory indicators. Establishment of shelf-life prediction model at 0 to 30℃ based on the first-order and second-order model. The shelf-life at 15℃ showed that shelf-life prediction model could well describe the quality of unpacked red-stewed duck.

关 键 词：裸装卤制全鸭 乳酸菌 预测模型 

分 类 号：TS251.55[轻工技术与工程—农产品加工及贮藏工程]