摘要
以鲜切山药为研究对象,研究了枯草芽孢杆菌抗菌肽处理鲜切山药及清水处理鲜切山药在贮藏期间感官变化及菌落总数变化,并确定了最小腐败量,建立微生物生长动力学模型并对剩余货架期进行预测。结果表明:鲜切山药贮藏期间的最小腐败量为6.461 lg(CFU/g);建立的对照组和试验组微生物生长动力学模型分别为:N_(t)=2.054+6.696exp[-exp(0.021(30.959-t)+1)]和Nt=1.949+6.173exp[-exp(0.020(45.771-t)+1)],验证试验表明建立的修正的Gompertz模型能有效地拟合2种处理鲜切山药菌落总数的动态变化,结合感官评价和剩余货架期预测模型得到枯草芽杆菌抗菌肽处理鲜切山药能够将鲜切山药贮藏期延长2 d。
In this study, the sensory changes and the total number of bacteria in fresh-cut Chinese yam treated with Bacillus subtilis antimicrobial peptide and water during storage were studied, and the minimum amount of corruption was determined. The microbial growth dynamics model was established and the residual shelf life was predicted. The results showed that the minimum decay of fresh-cut yam during storage was 6.461 lg(CFU/g). The established microbial growth kinetic models of the water treatment group and the antimicrobial peptide treatment group were as follows: Nt=2.054+6.696 exp [-exp(0.021(30.959-t)+1)] and Nt=1.949+6.173 exp [-exp(0.020(45.771-t)+1)]. The validation test showed that the modified Gompertz model could effectively fit the dynamic changes of the total number of fresh-cut yams treated by the two treatments. Combined with the sensory evaluation and residual shelf life prediction model, it was concluded that the storage life of fresh-cut yams treated with Bacillus subtilis antimicrobial peptide could prolong the storage life of fresh-cut yams for 2 days.
作者
周淼
常希光
冯晓光
赵富士
孙美玲
陈湘宁
ZHOU Miao;CHANG Xiguang;FENG Xiaoguang;ZHAO Fushi;SUN Meiling;CHEN Xiangning(Beijing Key Laboratory of Agricultural Product Detection and Control for Spoilage Organisms and Pesticides/Food Science and Engineering College,Beijing University of Agriculture,Beijing 102206,China)
出处
《河北农业大学学报》
CAS
CSCD
北大核心
2021年第4期76-81,共6页
Journal of Hebei Agricultural University
基金
现代农业产业技术体系北京市叶类蔬菜创新团队项目(BAIC07-2021)
北京市科技计划“蔬菜应急保障技术集成与科技示范”(Z201100008020002)。
