食品科学 ›› 2012, Vol. 33 ›› Issue (15): 188-190.
• 生物工程 • 上一篇 下一篇
林 睿,王宏勋*,陈振青,熊丹萍
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863计划课题“农产品质量安全全程监控技术验证与应用”;武汉市科技局十大科技专项配套平台建设项目
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摘要: 以裸装卤制全鸭中分离得到的肠杆菌作为研究对象,利用Gompertz模型拟合不同温度条件下肠杆菌的变化情况,得到肠杆菌生长预测一级模型,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,得到肠杆菌的生长预测二级模型,模型可用于预测0~28℃范围内肠杆菌的变化情况。
关键词: 裸装卤制全鸭, 肠杆菌, 预测模型
Abstract: The objective of this study was to create a first-order predictive model for the growth of Enterobacteriaceae isolated from non-packaged braised whole duck under varying temperature conditions using the Gompertz model. Meanwhile, second-order predictive models were established based on the square root models describing the relationships of the maximum specific growth rate and the lag phase with temperature. The second-order model could predict the growth of Enterobacteriaceae in the temperature range of 0 to 28 ℃.
Key words: non-packaged braised whole duck, Enterobacteriaceae, predictive model
林 睿,王宏勋*,陈振青,熊丹萍. 裸装卤制全鸭中肠杆菌生长预测模型研究[J]. 食品科学, 2012, 33(15): 188-190.
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