Predictive Modeling of Enterobacteriaceae Growth from Non-Packaged Braised Whole Duck

FOOD SCIENCE ›› 2012, Vol. 33 ›› Issue (15): 188-190.

Predictive Modeling of Enterobacteriaceae Growth from Non-Packaged Braised Whole Duck

Received:2012-03-13 Revised:2012-07-17 Online:2012-08-15 Published:2012-09-07

Abstract

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

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Predictive Modeling of Enterobacteriaceae Growth from Non-Packaged Braised Whole Duck

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