Establishment of Gompertz Model for the Growth and Inactivation of Aeromonas spp. in Pork

doi:10.7506/spkx1002-6630-201111027

FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (11): 118-122.doi: 10.7506/spkx1002-6630-201111027

• Bioengineering • Previous Articles Next Articles

Establishment of Gompertz Model for the Growth and Inactivation of Aeromonas spp. in Pork

DONG Qing-li1，ZENG Jing1,*，DING Tian2，ZHONG Yan-qian1，LIU Rui1

1. School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China；2. Department of Food Science and Biotechnology, Kangwon National University, Chuncheon 200701, Korea

Online:2011-06-15 Published:2011-05-13

Abstract

Abstract: In order to predict microbial growth and inactivation of Aeromonas spp. based on Gompertz model, pork leg was disinfected by 80 ℃ sterile water, inoculated with Aeromonas spp., and then transferred into aseptic package for storage at the growth temperatures of 0, 4, 15, 25, 30 ℃ and 35 ℃ and inactivation temperatures of 40, 45, 50 ℃ and 55 ℃, respectively. The Gompertz model was applied to fit the growth curve and mirror image curve of thermal inactivation for Aeromonas spp., respectively. The judgment coefficient (R2), bias value (Bf) and accuracy (Af) were used to evaluate the established models. The results showed that the Gompertz model could describe microbial inactivation with a high R2.

Key words: growth model, inactivation model, uniform, mirror image

CLC Number:

TS201.3

DONG Qing-li，ZENG Jing，DING Tian，ZHONG Yan-qian，LIU Rui. Establishment of Gompertz Model for the Growth and Inactivation of Aeromonas spp. in Pork[J]. FOOD SCIENCE, 2011, 32(11): 118-122.

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Establishment of Gompertz Model for the Growth and Inactivation of Aeromonas spp. in Pork

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