肉类研究
肉類研究
육류연구
MEAT RESEARCH
2012年
9期
5-8
,共4页
陈振青%刘明芹%王宏勋*
陳振青%劉明芹%王宏勛*
진진청%류명근%왕굉훈*
卤制鸭腿%乳酸菌%预测模型
滷製鴨腿%乳痠菌%預測模型
서제압퇴%유산균%예측모형
unpacked braised duck leg%lactic acid bacteria%predictive model
测定了卤制鸭腿中的乳酸菌在5、10、15、20、25℃条件下的生长情况,并利用Gompertz模型拟合了测定温度下的乳酸菌生长一级模型和乳酸菌生长状况.结果表明:模型拟合的R2都大于0.99,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,建立了乳酸菌在鸭腿基质上的生长预测二级模型,方差分析表明二级模型拟合显著.模型可用于预测5~25℃范围内乳酸菌在鸭腿上的生长变化情况,为卤制鸭腿中腐败微生物的预测研究提供参考.
測定瞭滷製鴨腿中的乳痠菌在5、10、15、20、25℃條件下的生長情況,併利用Gompertz模型擬閤瞭測定溫度下的乳痠菌生長一級模型和乳痠菌生長狀況.結果錶明:模型擬閤的R2都大于0.99,利用平方根模型描述溫度與最大比生長速率和延滯期的關繫,建立瞭乳痠菌在鴨腿基質上的生長預測二級模型,方差分析錶明二級模型擬閤顯著.模型可用于預測5~25℃範圍內乳痠菌在鴨腿上的生長變化情況,為滷製鴨腿中腐敗微生物的預測研究提供參攷.
측정료서제압퇴중적유산균재5、10、15、20、25℃조건하적생장정황,병이용Gompertz모형의합료측정온도하적유산균생장일급모형화유산균생장상황.결과표명:모형의합적R2도대우0.99,이용평방근모형묘술온도여최대비생장속솔화연체기적관계,건립료유산균재압퇴기질상적생장예측이급모형,방차분석표명이급모형의합현저.모형가용우예측5~25℃범위내유산균재압퇴상적생장변화정황,위서제압퇴중부패미생물적예측연구제공삼고.
The growth of lactic acid bacteria in unpacked braised duck leg during storage at different temperatures (5, 10, 15, 20℃and 25℃) was measured and corresponding Gompertz growth models were fitted, each with a R2 value of lager than 0.99. The relationships of temperature with the maximum specific growth rate and lag phase were described with the Belehradek function as predictive second-order models for the growth of lactic acid bacteria in duck meat. The predictive models were statistically significant, as confirmed by analysis of variance (ANOVA). They allowed accurate prediction of the growth of lactic acid bacteria in duck leg at 5–25℃and therefore could provide references for predicting spoilage microbial growth in braised duck leg.
