淡腌黄鱼微生物生长动力学参数的初步研究

对淡腌黄鱼产品在不同温度条件下进行贮藏性实验，研究贮藏期间产品的微生物生长情况及产品的品质变化，根据实验数据用运Gompertz动力学方程，得出产品中微生物生长动力学参数。从产品感官、TVBN评价和微生物生长动态分析中，得出产品在不同贮藏条件下的货架期。通过温度对微生物生长速率的影响，分析栅栏效应。食品在联合栅栏作用下，存在着微生物生长／非生长界面，探讨通过从微生物生长动力学模型的参数来限定微生物生长/非生长界面的可能性，即量化栅栏技术。为开发一种最低限度影响产品质量和保障产品安全的新一代食品保藏技术提供一些有用的实验参数。

Primary Studies on Microbial Growth Kinetics parameters of lighted salted pesudosciacna crocer

Microorganism and quality changes of lighted salted Pesudosciacna croce with different water activity stored at different temperature was studied. The shelf life of lighted salted Pesudosciacna crocer stored at the different temperature was investigated by studying the growth of microbial flora and changes of POV and TVBN during storage. Through study the growth kinetics parameters of microorganism and combination effect of those factors by prediction model, there is growth/no growth interface in food. It is possible to limit microbial growth/no growth interface by parameters of modeling growth kinetics of microbial. That is quantifying hurdle concept by modeling the microbial growth/no growth interface. It can provide useful quantitative data for the development of safer food products and processes,and provide insights that can be exploited in a new generation of food preservation techniques with minimal impact on product quality.