摘要
为了建立生鲜鸡肉货架期的动力学模型,将自然污染的生鲜鸡肉经PS/PE托盘包装后,置于0、5、10、15、20、25℃贮藏,分别测定不同贮藏时间的假单胞菌数量,同时对5℃贮藏的生鲜鸡肉进行品质分析,确定腐败限控量。结果表明:假单胞菌用来预测生鲜鸡肉时的腐败限控量为5.39(lg(CFU/g)),Gompertz函数能很好的描述假单胞菌在不同温度下的生长动态,建立6种温度条件下假单胞菌在生鲜鸡肉中的生长模型。采用Belehradek方程描述温度对最大比生长速率和延滞时间的影响,呈现良好线性关系,模型残差值的绝对值均小于0.07,表明该模型描述的温度与比生长速率和延滞时间是可信的。在此基础上,建立了生鲜鸡肉贮藏过程中货架期的预测模型。
In order to establish a kinetics model for the shelf-life of fresh chicken,fresh chicken was packed in PS/PE trays and stored at 0,5,10,15,20 or 25 ℃,and Pseudomonas spp.count was determined.Meanwhile,fresh chicken was analyzed for quality characteristics during storage at 5 ℃ to determine the average count of Pseudomonas spp.at the end of shelf-life.The results indicated that the average count of Pseudomonas spp.was 5.39（lg（CFU/g）） at the end of shelf-life.The growth dynamics of Pseudomonas spp.at six different temperatures could be well fitted with the Gompertz function and a bacterial growth model was established for each temperature.The effect of temperature on maximum specific growth rate（μmax） and lag phase（λ） was well described by the Belehradek function as a good linear relationship.Both models demonstrated an absolute residual error less than 0.07 and were thus reliable.Based on the above investigations,a prediction model for the shelf life of fresh chicken was developed.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2012年第23期60-63,共4页
Food Science
基金
国家公益性行业(农业)科研专项(200903012)
关键词
生鲜鸡肉
假单胞菌
货架期
预测模型
fresh chicken
Pseudomonas spp.
shelf-life
prediction model
