生鲜鸡肉货架期预测模型的建立与评价

食品科学 ›› 2012, Vol. 33 ›› Issue (23): 60-63.

生鲜鸡肉货架期预测模型的建立与评价

李苗云，张建威，樊静，田玮，赵改名，黄现青

河南农业大学食品科学技术学院，河南省肉制品加工与质量安全控制重点实验室，河南省肉品加工与质量安全控制工程技术研究中心

收稿日期:2011-09-27 修回日期:2012-10-31 出版日期:2012-12-15 发布日期:2012-12-12
通讯作者: 李苗云 E-mail:miaoyunli2003@yahoo.com.cn
基金资助:
公益性行业（农业）科研专项经费项目

Establishment and Evaluation of Prediction Model for the Shelf Life of Fresh Chicken

Received:2011-09-27 Revised:2012-10-31 Online:2012-12-15 Published:2012-12-12

摘要/Abstract

摘要： 为了建立生鲜鸡肉货架期的动力学模型，将自然污染的生鲜鸡肉经PS/PE托盘包装后，置于0、5、10、15、20、25℃贮藏，分别测定不同贮藏时间的假单胞菌数量，同时对5℃贮藏的生鲜鸡肉进行品质分析，确定腐败限控量。结果表明：假单胞菌用来预测生鲜鸡肉时的腐败限控量为5.39(lg(CFU/g))，Gompertz函数能很好的描述假单胞菌在不同温度下的生长动态，建立6 种温度条件下假单胞菌在生鲜鸡肉中的生长模型。采用Belehradek方程描述温度对最大比生长速率和延滞时间的影响，呈现良好线性关系，模型残差值的绝对值均小于0.07，表明该模型描述的温度与比生长速率和延滞时间是可信的。在此基础上，建立了生鲜鸡肉贮藏过程中货架期的预测模型。

关键词: 生鲜鸡肉, 假单胞菌, 货架期, 预测模型

Abstract: In order to establish a kinetics model for the shelf-life of fresh chicken, fresh chicken was packed in PS/PE trays and stored at 0, 5, 10, 15, 20 or 25 ℃, and Pseudomonas spp. count was determined. Meanwhile, fresh chicken was analyzed for quality characteristics during storage at 5 ℃ to determine the average count of Pseudomonas spp. at the end of shelf-life. The results indicated that the average count of Pseudomonas spp. was 5.39 (lg(CFU/g)) at the end of shelf-life. The growth dynamics of Pseudomonas spp. at six different temperatures could be well fitted with the Gompertz function and a bacterial growth model was established for each temperature. The effect of temperature on maximum specific growth rate (μmax) and lag phase (λ) was well described by the Belehradek function as a good linear relationship. Both models demonstrated an absolute residual error less than 0.07 and were thus reliable. Based on the above investigations, a prediction model for the shelf life of fresh chicken was developed.

Key words: fresh chicken, Pseudomonas spp., shelf-life, prediction model

中图分类号:

TS251.5

李苗云，张建威，樊?静，田?玮，赵改名，黄现青. 生鲜鸡肉货架期预测模型的建立与评价[J]. 食品科学, 2012, 33(23): 60-63.

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