烤肠中芽孢杆菌生长动力学模型及货架期预测

以真空包装烤肠中芽孢杆菌为研究对象,建立其生长动力学模型及货架期预测模型。将同批次真空包装烤肠存放于4,10,25℃条件下,定期进行各指标测定,由此建立其中芽孢杆菌生长的一级和二级模型以及货架期预测模型。结果表明,修正的Gompertz模型可以很好的描述烤肠中的芽孢杆菌的生长情况,建立不同温度下3个一级生长动力学模型,其R2均在0.960以上,其偏差因子Bf与准确因子Af值均在可接受范围内;平方根(Belehradck)模型可以很好的描述温度与延滞时间(λ)、最大比生长速率(μmax)间的关系,建立了温度与延滞时间、最大比生长速率间的二级模型,其R2均在0.940以上,其残差的绝对值均小于0.1;通过一级和二级模型建立出了真空包装烤肠在4～25℃条件下贮存的货架期预测模型。

Growth kinetics model of Bacillus in roast sausages and shelf-life prediction

Growth kinetics model of Bacillus in roast sausages and shelf-life prediction model were constructed.Growth kinetics model of Bacillus and shelf-life prediction model were established through termly determining the data of the same batch samples which were stored at 4 ℃,10 ℃ and 25 ℃,respectively.The results show that the growth of Bacillus in roast sausages under 4～25 ℃ could be well described by the modified Gompertz model.And three growth kinetics models were established at different temperature.R2 of the three models are all above 0.960 and Bf,Af were within the acceptable level.The relationship between temperature and kinetic parameters μmax,λ phase were modeled and well described by Belehradek(square root).R2 of the two models were all above 0.940 and residual error was less than 0.1.The predicted model of shelf life under 4～25 ℃ was constructed by primary model and secondary model.