火龙果果浆不同贮藏温度下大肠菌群生长动力学模型及货架期预测  

Growth kinetics model of coliform under different storage temperatures of pitaya pulp and shelf-life prediction

作　　者：杜晓静 白新鹏[1] 姜泽放 马若影 邓志勇 高晓东 李雪 

机构地区：[1]海南大学食品学院生物活性物质与功能食品开发重点实验室,海南海口570228 [2]海南北纬十八度果业有限公司,海南东方572600

出　　处：《食品工业科技》2018年第3期270-275,共6页Science and Technology of Food Industry

基　　金：海南省自然科学基金(20153159);海南省自然科学基金(314075);校企合作项目:火龙果综合加工研究

摘　　要：为了探索适宜的贮藏温度,以红心火龙果果浆为原料,经高温瞬时灭菌后分别存放于4、10、25℃条件下进行贮藏实验,以总糖、可滴定酸、花青素含量、菌落总数、大肠菌群为主要指标,综合分析理化生化指标,并应用Gompertz模型建立大肠菌群生长模型以及货架期预测模型并确定腐败限控量。结果表明:不同温度条件下贮藏的火龙果果浆总糖、花青素含量逐渐下降,可滴定酸含量先下降后上升,大肠菌群和菌落总数逐渐增加,4℃贮藏温度下明显减小了这些品质的损失;建立的大肠杆菌生长动力学模型,其R^2值都在0.96以上,残差值均在零左右浮动;确定出腐败限控量为4.28 lg(CFU/m L)。结论:4℃为火龙果果浆贮藏的适宜温度,Gompertz模型能准确的描述火龙果果浆中大肠杆菌的生长情况,由此建立了火龙果果浆贮藏过程中货架期预测模型。In order to explore the suitable storage temperature,take red pitaya pulp as the material and storage experiment was carried out at 4,10 and 25 ℃ after instantaneous sterilization. The growth kinetics model and the shelf life prediction model were established.Total sugar,titratable acid,anthocyanin content,total bacteria and coliform bacteria of pitaya pulp during the storage at different temperature were studied and analysis of physical and chemical indicators,Gompertz model were used to establish the prediction model for shelf-life of pitaya pulp.The results showed that the contents of total sugar and anthocyanin were decreased after the temperature was higher than that of the control.The content of titratable acid decreased first and then increased,and the total number of coliforms and total bacteria increased gradually,compared with different temperature,storage temperature at 4 ℃ could reduce the physical and chemical quality,The establishment of coliform bacteria model,the R^2 value of more than 0.96 and they all fluctuate around zero.The average number of specific spoilage microorganisms was 4.28 lg（ CFU/m L）at the end of shelf-life.Conclusion： The suitable storage temperature for the pitaya pulp was 4 ℃.The model for describing the growth of coliform bacteria is credible,Therefore,the prediction model for the shelf-life were validated.

关 键 词：火龙果果浆 贮藏温度 大肠菌群 数学模型 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]