气调包装冷却猪肉中微生物生长概率模型的研究  

Air cooled pork packaging in microbial growth probability model

作　　者：田璐 靳雯雯 TIAN Lu;JIN Wenwen(Xuchang Vocational and Technical College,Henan Xuchang 461000,China)

机构地区：[1]许昌职业技术学院,河南许昌461000

出　　处：《食品工程》2024年第1期60-64,共5页Food Engineering

摘　　要：为延长冷却猪肉的保质期,选择气调包装合适的气体组分,通过将不同气体比例气调包装放置在7℃条件下贮藏,运用响应面软件研究气调包装冷却猪肉中细菌总数、假单胞菌、乳酸菌等微生物的生长概率。研究表明,O_(2)对假单胞菌和细菌的作用相当显著,CO_(2)对乳酸菌的作用比较显著。通过Design Expert软件对试验数据进行回归分析,预测最佳比例,得出假单胞菌优化气体比例为CO_(2)31%+O_(2)49%+N_(2)20%,乳酸菌优化气体比例为CO_(2)37%+O_(2)35%+N_(2)28%,细菌总数优化气体比例为CO_(2)36%+O_(2)44%+N_(2)20%。In order to extend the shelf life of cooling of pork,and provide the basis for its gas packaging components,this experiment using response surface software build different gas proportion,through the proportion of different gases and gas packaging to place it at 7℃ under the condition of storage,modified atmosphere research pseudomonas,lactic acid bacteria in cooling pork growth probability,total number of bacteria and other microorganisms.Studies have shown that oxygen of pseudomonas bacteria is very significant,carbon dioxide is significant for the role of lactic acid bacteria.Through the Design Expert software regression analysis of experimental data,forecast the best proportion.Pseudomonas optimized gas proportion isCO_(2)31%+O_(2)49%+N_(2)20%,optimized gas ratio of lactic acid bacteria:CO_(2)37%+O_(2)35%+N_(2)28%,optimized gas ratio of total bacteria isCO_(2)36%+O_(2)44%+N_(2)20%.

关 键 词：气调包装 冷却猪肉 生长概率 微生物 

分 类 号：TS251.51[轻工技术与工程—农产品加工及贮藏工程]