摘要
以市售托盘装冷鲜猪肉馅为研究对象，测定其中热杀索丝茵分别在0、5、10、15、20℃条件下的数量变化情况。运用统计学软件SAS9．1拟合热杀索丝菌在不同温度下的生长动力模型，采用偏差因子和准确因子进行冯纯正，偏差因子和准确因子的值都在1左右，判定系数R2的值接近1，表明Gompertz模型能很好拟合热杀索丝菌在不同温度下的生长；利用平方根模型描述温度与最大比生长速率和延滞期的关系，得到热杀索丝菌生长的二级模型，方差分析结果显示P〈0．01，表明模型能有效预测O～0℃温度区域内冷鲜猪肉馅中的热杀索丝茵的生长。
The counts of Brochothrix thermosphacta in chilled ground pork at 0, 5, 10, 15 and 20 ℃ were analyzed. Growth models of Brochothrix thermosphacta at different temperatures were developed by SAS 9.1 software. The deviation, accurate factors and R-square of model were close 1, indicated that the growth dynamics of Brochothrix themosphacta at different temperature could be well described by a Gompertz type model. The model of relationship between temperature and maximum specific growth rate, lag phase were built respectively using Belehradek model, with the value of p less than 0.01. Results showed that the growth dynamics of Brochothrix themosphacta at 0-20 ℃ could be well predicted by model.
出处
《现代食品科技》
EI
CAS
北大核心
2013年第3期483-486,共4页
Modern Food Science and Technology
基金
国家863高技术研究发展计划项目(2012AA101605)
关键词
冷鲜猪肉馅
热杀索丝菌
生长模型
货架期
chilled ground pork
Brochothrix thermosphacta
growth model
predict
作者简介
刘超群（986-），女，硕士研究生，研究方向为食品科学、食品质量与安全控制
通信作者：王宏勋（1977-），男，博士，副教授，研究方向为食品科学、食品工程高新技术
