食品科学 ›› 2014, Vol. 35 ›› Issue (6): 209-213.doi: 10.7506/spkx1002-6630-201406045

• 包装贮运 • 上一篇    下一篇

真空包装鸡肉早餐肠货架期预测模型的建立

陈 睿,徐幸莲*,周光宏   

  1. 南京农业大学 教育部肉品加工与质量控制重点实验室,江苏 南京 210095
  • 收稿日期:2013-05-02 修回日期:2014-03-11 出版日期:2014-03-25 发布日期:2014-04-04
  • 通讯作者: 徐幸莲 E-mail:xlxu@njau.edu.cn
  • 基金资助:

    江苏省科技成果转化专项(BA2009007)

Establishment of Prediction Model for the Shelf-life of Vacuum-Packaged Chicken Breakfast Sausage

CHEN Rui, XU Xing-lian*, ZHOU Guang-hong   

  1. Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University,
    Nanjing 210095, China
  • Received:2013-05-02 Revised:2014-03-11 Online:2014-03-25 Published:2014-04-04
  • Contact: XU Xing-lian E-mail:xlxu@njau.edu.cn

摘要:

为研究低温肉制品的货架期预测模型,选取真空包装的鸡肉早餐肠为研究对象,通过测定4 ℃贮藏温度条件下早餐肠细菌总数及感官、理化指标变化情况,确定早餐肠最小腐败量为6.49(lg(CFU/g))。同时测定2、6、10、15 ℃条件下的细菌总数变化情况,运用Baranyi模型拟合细菌总数在鸡肉早餐肠中的生长动力学模型,回归系数R2均在0.99以上。应用平方根模型拟合温度对生长动力学模型参数的影响,模型呈现良好的线性关系,回归系数R2均大于0.97,且残差平方和均小于10-2,说明该预测模型的拟合优度较高。在确定早餐肠最小腐败量与生长预测模型的基础上,建立了鸡肉早餐肠的货架期预测模型,预测值与实测值的相对均误差值均在1 d上下浮动,表明建立的模型能够快速准确的预测2~15 ℃贮藏条件下鸡肉早餐肠的货架期。

关键词: 低温肉制品, Baranyi模型, 货架期, 预测模型

Abstract:

In order to develop a predictive model for the shelf-life of vacuum-packaged chicken breakfast sausage, the
changes in total bacterial count, sensory and physicochemical index of samples stored at 4 ℃ were analyzed to determine
the average number of total bacterial count at the end of the shelf-life. Meanwhile, the bacterial growth in samples stored
at 2, 6, 10 and 15 ℃ was determined to fit Baranyi model and Belehradek (square root) model, respectively. Based on
these investigations, a predictive model for the shelf-life of vacuum-packaged chicken breakfast sausage was established.
Results showed that the average number of total bacterial count was 6.49 (lg (CFU/g)) at the end of the shelf-life. The
kinetic equations of total bacteria at four different temperatures were developed and the regression coefficients for all these 4
equations were higher than 0.99. The temperature dependence of the kinetic parameters μmax (maximum specific growth rate)
and λ (lag phase) was modeled using Belehradek (square root) model, and both equations showed good linear relationship. Their
residual sum of squares (RSS) were both lower than 10-2, showing the reliability of the models describing temperature dependence.
The small relative error between the predictive and actual shelf life, fluctuating around 1 d, indicated that the predictive model is
reliable for the shelf-life of vacuum-packaged chicken breakfast sausage stored at a temperature ranging from 2 to 15 ℃.

Key words: low-temperature meat products, Baranyi model, shelf-life, prediction model

中图分类号: