摘要
目的建立大肠杆菌在鸡胸肉的生长预测模型,为其加工、贮藏保鲜等过程的温度控制提供参考。方法以大肠杆菌(Escherichia coli O157:H7)为研究对象,监测其在4、8、10、12、16、20、28、37℃贮藏条件下熟鸡胸肉上的生长情况。采用Gompert模型建立熟鸡胸肉上大肠杆菌的一级生长模型,并将一级生长模型拟合得到的数据代入Ratkowsky方程建立二级模型,综合考虑准确因子Af、偏差因子Bf和均方根误差R2并检验模型的可行性。结果10、12、16、20、28和37℃条件下拟合的一级生长模型相关系数均在0.94以上,说明能够用来预测该温度范围内大肠杆菌在熟鸡胸肉上的生长动态。在4和8℃条件下,大肠杆菌在熟鸡胸肉上呈现先上升后下降再上升的趋势,而在10、12、16、20、28和37℃下,大肠杆菌先进入延滞期,后进入快速增长的指数期,且温度越高,指数期越短。结论在10~37℃下可以用Gompert模型拟合鸡胸肉中E.coli O157:H7的生长预测模型,且效果较好。
Objective To establish the growth prediction model of Escherichia coli in chicken breast meat and provide reference for the temperature control of processing,storage and preservation.Methods The growth of Escherichia coli O157:H7 on cooked chicken breast meat at 4,8,10,12,16,20,28 and 37℃was monitored.The Gompert model was used to fit the growth curve for establishing the first-level growth model of E.coli on chicken breast.The data obtained from the first-level growth model was substituted into the Ratkowsky equation to establish a second-level model,and test the accuracy of the model through evaluating the accuracy factor(Af),bias factor(Bf)and root mean square error.Results The correlation coefficients of the first-order growth models fitted at 10,12,16,20,28 and 37℃were all above 0.94,indicating that they could be used to predict the growth dynamics of E.coli on cooked chicken breast meat in this temperature range.At 4 and 8°C,E.coli showed a trend of first rising,then failing,then rising on cooked chicken breast.At 10,12,16,20,28 and 37℃,E.coli first entered the lag phase,and then entered the exponential phase of rapid growth.Moreover,the higher the temperature was,the shorter the time to enter the exponential phase was.Conclusion The Gompert model can be used to predict the growth law of E.coli O157:H7 on cooked chicken breast meat at 10-37℃,and the effect is good.
作者
石媚
陈芳
胡小松
董丽
SHI Mei;CHEN Fang;HU Xiao-Song;DONG Li(National Engineering Research Center for Fruit and Vegetable Processing,College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China)
出处
《食品安全质量检测学报》
CAS
北大核心
2022年第12期3787-3793,共7页
Journal of Food Safety and Quality
基金
国家重点研发计划项目(2018YFC1602202)
2021年中国农业大学大学生创新创业项目(X2021100190455)。
作者简介
通信作者:董丽,博士,实验师,主要研究方向为食品微生物。E-mail:li_dong127@163.com;石媚,主要研究方向为食品微生物。E-mail:2019306100219@cau.edu.cn。
