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当前位置: 首页 > 文章 > 气调包装酱牛肉贮藏过程中优势腐败菌变化规律和预测模型的初建 食品科学 2010,31 (23) 142-145
Position: Home > Articles > Change Regularity and Predictive Modeling of Dominant Spoilage Microorganisms in Chinese Spiced Beef during Modified Atmosphere Storage FOOD SCIENCE 2010,31 (23) 142-145

气调包装酱牛肉贮藏过程中优势腐败菌变化规律和预测模型的初建

作  者：
胡洁云;严维凌;林露;陈平
单  位：
上海市食品研究所
关键词：
酱牛肉;气调包装;腐败菌;预测模型
摘  要：
以中式熟食酱牛肉为研究对象,测定在5℃条件下散装、真空、无氧、低氧和高氧包装的酱牛肉中菌落总数、热死环丝菌、乳酸菌和假单胞菌的变化规律,并且针对散装酱牛肉菌落总数建立初级预测模型。结果表明:低氧包装(35%O2、55%CO2、10%N2)能够有效抑制酱牛肉贮藏过程中腐败菌的生长;比较线性方程和修正的Gompertz方程建立的初级模型得知,修正的Gompertz方程所得的决定系数R2均超过0.98,模型的可靠性较线性模型高。
译  名：
Change Regularity and Predictive Modeling of Dominant Spoilage Microorganisms in Chinese Spiced Beef during Modified Atmosphere Storage
作  者：
HU Jie-yun,YAN Wei-ling,LIN Lu,CHEN Ping (Shanghai Food Research Institute, Shanghai 200235, China)
关键词：
Chinese spiced beef;modified atmosphere packaging;spoilage microorganisms;predictive model
摘  要：
The changes of total bacterial count as well as the counts of Brochothrix thermosphacta, lactic acid bacteria and Pseudomonas in Chinese spiced beef samples unpackaged and packaged in vacuum, oxygen-free, low-oxygen or high-oxygen environments were measured during storage at 5 ℃. Meanwhile, primary prediction models for total bacterial count in unpackaged beef samples were constructed. The growth of spoilage bacteria in spiced beef during 5 ℃ storage was effectively inhibited by low-oxygen packaging (35% O2 + 55% CO2 + 10% N2). The comparison between the linear and the modified Gompertz prediction models revealed that the determination coefficient R2 of the latter exceeded 0.98 and had higher reliability.

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