不同储藏温度下鲜猪肉微生物菌群及TVB-N的Logistic生长曲线模型分析  

Logistic Growth Curve Model Analysis of Microbial Flora and TVB-N in Fresh Pork at Different Storage Temperatures

作　　者：马宁 杜瑞卿[2] MA Ning;DU Ruiqing(Nanyang Product Quality Inspection and Testing Center,Nanyang 473000,China;College of Life Science and Agricultural Engineering,Nanyang Normal University,Nanyang 473061,China)

机构地区：[1]南阳市产品质量检验检测中心,河南南阳473000 [2]南阳师范学院生命科学与农业工程学院,河南南阳473061

出　　处：《保鲜与加工》2024年第8期26-32,43,共8页Storage and Process

基　　金：河南省市场监督管理局科技攻关基金项目(2022SJ103)。

摘　　要：为研究鲜猪肉在不同储藏温度下主要腐败菌及其总挥发性盐基氮(TVB-N)含量随时间的变化规律,找出其变化函数模型。选取(-3±0.5)、(0±0.5)、(4±0.5)、(10±0.5)℃四个储藏温度组,每组设置0、10、20、34、48、72、96 h 7个不同的储藏时间,测定鲜猪肉细菌菌落总数、大肠杆菌等6个微生物指标和TVB-N含量,对各指标的时间序列值在4个储藏温度组间进行配对T检验,并建立Logistic生长曲线函数模型。结果表明:不同储藏温度组鲜猪肉各指标间存在极显著差异;各指标在不同储藏温度下与自变量时间t的Logistic生长曲线函数的决定系数R2均大于0.9;以总挥发性盐基氮含量为指标,得出理论上(0±0.5)℃储藏不超过76 h的为鲜猪肉,超过76 h不超过121 h的为次鲜肉。综合分析,鲜猪肉建议(0±0.5)℃储藏为宜,储藏时间不超过121 h。研究结果可为鲜猪肉储藏保鲜提供参考。In order to study the variation patterns of the main spoilage bacteria and total volatile basic nitrogen(TVB-N)content of fresh pork with time at different storage temperatures,and to find out their variation function models.Four storage temperature groups,namely(-3±0.5)℃,(0±0.5)℃,(4±0.5)℃,and(10±0.5)℃,were selected,and 7 different storage time,including 0 h,10 h,20 h,34 h,48 h,72 h,and 96 h were set in each group,to detect six microbial indexes such as the total number of bacterial colonies and,Escherichia coli,and TVB-N content of fresh pork.Paired T-tests were conducted on the time series values of each index among the four storage temperature groups,and a logistic growth curve function model was established.The results showed that there were extremely significant differences between various indicators of fresh pork in different storage temperature groups.Each observation index had a highly significant logistic growth curve function with the independent variable time t at different storage temperatures,and the coefficient of determination R2 was greater than 0.9.Taking the total volatile salt base nitrogen content as the index,it is theoretically concluded that fresh meat storage should not exceed 76 h at(0±0.5)℃,while the storage time for sub-fresh meat should be between 76 h to 121 h.Comprehensive analysis,it is recommended to store fresh pork at(0±0.5)℃,and storage time should not exceed 121 h.The research results can provide reference for the storage and preservation of fresh pork.

关 键 词：储藏温度 鲜猪肉 腐败菌 总挥发性盐基氮(TVB-N) Logistic生长曲线函数 

分 类 号：TS201.3[轻工技术与工程—食品科学]