卤鸡腿中大肠杆菌生长模型的研究  

Study on Predictive Growth Model for Escherichia coli in Marinated Chicken drumsticks

作　　者：朱泓全 唐雪姣[1] 王杨[1] 朱艳霞[1] 周红[1] 杨艳彬[1] 张玫[1] 姬华[1] 

机构地区：[1]石河子大学食品学院,新疆石河子832000

出　　处：《中国食物与营养》2015年第1期9-12,共4页Food and Nutrition in China

基　　金：石河子大学大学生研究训练计划(项目编号:201310160);国家大学生创新性实验计划项目(项目编号:201310759047);国家自然科学基金(项目编号:31301469);石河子大学高层次人才启动项目(项目编号:RCZX201225);石河子大学"3152"青年骨干教师项目(项目编号:3152SPXY02033);石河子大学教育教学改革项目(项目编号:KG-2013-32)

摘　　要：为探讨食源性大肠杆菌的生长特性,建立即食食品卤鸡腿中大肠杆菌生长模型,在20℃、25℃、30℃、35℃和40℃等不同温度下测定了大肠杆菌的生长状态。采用修正的Gompertz方程拟合大肠杆菌的生长曲线,分析了大肠杆菌的生长参数。结果表明,修正的Gompertz函数能够很好地描述大肠杆菌在20℃、25℃、30℃、35℃和40℃贮藏条件下的生长动态(R2>0.933 6)。应用平方根模型描述了温度对最大比生长速率(μm)和延滞时间(λ)参数的影响,结果表明,温度与最大比生长速率呈现较好的线性关系。此外,应用20℃、25℃、30℃、35℃和40℃条件下实际测得的数值与预测模型数据进行比较,验证了恒定温度下模型的有效性。所建立的预测模型能有效地预测大肠杆菌在卤鸡腿中的生长动态,为控制即食食品中大肠杆菌污染提供理论依据。To investigate the growth characteristics of food-borne E Scherichia coli,E.coli,predictive growth models were established in ready-to-use food of marinated chicken drumsticks.The growth states were measured at different temperatures of 20℃,25℃,30℃,35℃and 40℃.The E.coli growth curve was fitted using the modified Gompertz equation,and the dynamic parameters were analyzed.The modified Gompertz function could describe the growth trends of E.coli at 20℃,25℃,30℃,35℃ and 40℃ well （R^2 〉 0.9336）.The effect of temperature on the maximum specific growth rate （μm） and lag time （λ） were described by square root model.The results showed that temperature and the maximum specific growth rate had a good linear relationship.In addition,the validity of the model at constant temperature of 20℃,25℃,30℃,35℃ and 40℃ were verified by comparing the predictive values and measured values.The established forecast model could effectively predict the dynamic growth of E.coli in marinated chicken drumsticks,which could provide the theoretical basis for controlling E.coli contamination in ready-to-eat food.

关 键 词：大肠杆菌 生长模型 卤鸡腿 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]