冷鲜猪肉馅中热杀索丝菌生长预测模型的建立与验证

Development and Validation of Predictive Models of Brochothrix thermosphacta Isolated from Chilling Ground Pork

摘要:

以市售托盘装冷鲜猪肉馅为研究对象，测定其中热杀索丝菌分别在0、5、10、15、20 ℃条件下的数量变化情况。运用统计学软件SAS9.1拟合热杀索丝菌在不同温度下的生长动力模型，采用偏差因子和准确因子进行验证，偏差因子和准确因子的值都在1左右，判定系数R2的值接近1，表明Gompertz模型能很好拟合热杀索丝菌在不同温度下的生长；利用平方根模型描述温度与最大比生长速率和延滞期的关系，得到热杀索丝菌生长的二级模型，方差分析结果显示P<0.01，表明模型能有效预测0~20 ℃温度区域内冷鲜猪肉馅中的热杀索丝菌的生长。

Abstract:

The counts of Brochothrix thermosphacta in chilled ground pork at 0, 5, 10, 15 and 20 ℃ were analyzed. Growth models of Brochothrix thermosphacta at different temperatures were developed by SAS 9.1 software. The deviation, accurate factors and R-square of model were close 1, indicated that the growth dynamics of Brochothrix themosphacta at different temperature could be well described by a Gompertz type model. The model of relationship between temperature and maximum specific growth rate, lag phase were built respectively using Belehradek model, with the value of p less than 0.01. Results showed that the growth dynamics of Brochothrix themosphacta at 0-20 ℃ could be well predicted by model.