摘要
为建立鱼糜中沙门氏菌生长预测模型,选用新鲜草鱼鱼糜和鼠伤寒沙门氏菌作为研究对象,比较了4、10、20、28、37℃条件下鱼糜中鼠伤寒沙门氏菌的生长情况,分别采用Huang模型,Baranyi模型和修正的Gompertz模型进行拟合,建立鱼糜中鼠伤寒沙门氏菌一级生长动力学模型。并用平方根模型方程描述温度与比生长速率和延滞期的关系,得到鼠伤寒沙门氏菌生长二级模型。使用判定系数R2,准确因子（Af）,偏差因子（Bf）和均方误差（MSE）对一级和二级模型可靠性进行评价,结果表明修正的Gompertz模型更适合于描述4~37℃条件下鱼糜中鼠伤寒沙门氏菌的生长变化,二级平方根模型可用于描述鱼糜中鼠伤寒沙门氏菌的生长参数,能够为鱼糜中沙门氏菌的监测提供一定的参考依据。
The aim of this study was to develop a predictive model to fit for the dynamic growth of Salmonella typhimurium. on surimi as a function of temperature. The growth of Salmonella typhimurium. of fresh surimi in different temperatures（at 4,10,20,28 ℃ and 37 ℃） was compared and the primary model was developed by Huang model,Baranyi model and modified Gompertz model. The square root model was selected as the secondary model to describe the relationship between temperature and specific growth rate or lag time.Meanwhile,the primary and secondary kinetic models were evaluated using the coefficient of determination（R2）,accuracy factor（Af）,bias factor（Bf）,and mean square error（MSE）. The results indicated that the modified Gompertz model may describe the growth of Salmonella typhimurium. on surimi better than Huang model and Baranyi model. The square root model could be used to describe the growth parameters of Salmonella typhimurium on surimi. The developed model could also be applied to ensure the safety of surimi.
出处
《食品工业科技》
CAS
CSCD
北大核心
2015年第24期49-53,63,共6页
Science and Technology of Food Industry
基金
上海市宝山区科学技术委员会项目(13-B-1)
上海市食品药品监督管理局2014年二类课题项目
关键词
鱼糜
鼠伤寒沙门氏菌
生长曲线
预测模型
surimi
Salmonella typhimurium.
growth curve
predictive model
