FOOD SCIENCE ›› 2007, Vol. 28 ›› Issue (9): 418-421.

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Research on Model of Total Bacterial Counts Growth in Macrobrachium rosenbergii de Man on Different Storing Conditions

 FAN  Yu-Min, LI  Bai-Lin, 欧Jie   

  1. College of Food Science and Technology,Shanghai Fisheries University,Shanghai 200090,China
  • Online:2007-09-15 Published:2011-11-22

Abstract: Total bacterial counts were examined which grew on Macrobrachium rosenbergii de Man stored at the different temperatures,initial pH values and initial sodium chloride concentrations.Experiment results showed that the Gompertz equation fitting correlation coefficient is R2>0.95,and bias factor and accuracy factor is in the range of 0.70~0.90 and 1.06~ 1.15.Based on F value and significance judgment,the order of factors affecting the total bacterial counts growth characteristics is:temperature > initial sodium chloride concentration > initial pH value.In the lag phase of response surface equation foundation,the lag phase is significant impacted by the single,quadratic or Cross-product of temperature and initial sodium chloridec oncentration.

Key words: Macrobrachium rosenbergii de Man, total bacterial counts, gompertz equation, response surface equation