摘要
为快速预测裸装卤制鸭制品中微生物的生长,以不同温度下贮藏的裸装卤制鸭胗为试材,研究乳酸菌的生长变化与模型构建.结果表明,采用修正的Gompertz方程拟合获得的乳酸菌一级生长预测模型,准确因子和偏差因子分别为0.951 8和1.050 6;采用平方根模型描述温度对最大比生长速率和延滞期的影响,模型方程显示二者均呈现良好的线性关系.说明构建的生长模型能够有效预测5 ～25℃贮藏条件下乳酸菌在裸装卤制鸭胗上的生长.
With unpacked sauced duck＇s gizzards under different temperatures as materials,the growth changes of lactic acid bacteria and model building were studied to rapidly predicate microbial growth in unpacked sauced duck gizzard.The results showed that the modified Gompertz equation could finely predict lactic acid bacteria growth model,and the average bias factor and accuracy factor were 0.951 8 and 1.050 6,respectively.The effects of temperature on the highest growth rate and lag phase were described by square root model,and the model equation showed good linear relationships between them.It suggested that the built model could effectively predict the growth of lactic acid bacteria on unpacked sauced duck between 5 ℃ to 25 ℃.
出处
《湖北农业科学》
北大核心
2013年第19期4756-4759,共4页
Hubei Agricultural Sciences
基金
国家"863"计划项目(2012AA101703)
关键词
鸭胗
乳酸菌
预测模型
duck＇s gizzard
lactic acid bacteria
prediction model
