| 卤制鸭头中乳酸菌生长预测模型的建立与验证 |
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| 引用本文： | 卤制鸭头中乳酸菌生长预测模型的建立与验证[J]. 食品工业科技, 2013, (11): 174-176. DOI: 10.13386/j.issn1002-0306.2013.11.044 |
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| 作者姓名： | 王宏勋 熊丹萍 殷家明 |
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| 作者单位： | 武汉工业学院食品科学与工程学院,湖北武汉,430023 |
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| 基金项目： | 农产品物流全供应链的安全危害因子检测与控制 |
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| 摘 要： | 为快速预测和监控卤制鸭头中微生物的生长,建立和验证卤制鸭头基质上5～25℃温度条件下乳酸菌的生长预测模型。结果表明:利用Gompertz模型建立不同温度下卤制鸭头中乳酸菌的一级模型,得到的乳酸菌一级生长预测模型的偏差因子和准确因子都在1左右;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,得到乳酸菌生长预测的二级模型,R2分别为0.9923和0.9031,模型的总体显著,初步说明生长预测模型能有效地预测5～25℃下卤制鸭头中乳酸菌的生长。
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| 关 键 词： | 卤制鸭头 乳酸菌 预测模型 |
| 收稿时间： | 2012-11-01 |
Establishment and validation of predictive model of lactic acid bacteria from marinating duck head |
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| Establishment and validation of predictive model of lactic acid bacteria from marinating duck head[J]. Science and Technology of Food Industry, 2013, (11): 174-176. DOI: 10.13386/j.issn1002-0306.2013.11.044 |
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| Abstract: | In order to fast predict and monitor the growth of microorganism in marinating duck product, growth predictive model of lactic acid bacteria (LAB) from marinating duck head under 5 ～ 25℃ temperature conditions was established and validated in this paper. The results showed that Gompertz equation could well describe the growth of LAB under different temperatures, and both the deviation factor and accurate factor was about 1. Moreover, the square root model was used for describing the temperature and maximum specific growth rate and demurrage relations, so as to get LAB secondary model. The overall models proved to be significant, and the preliminary research showed that growth predictive model could effectively predict 5 ～ 25℃ the growth of LAB. |
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| Keywords: | Marinating duck head lactic acid bacteria predictive model |
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