裸装卤制鸭掌中乳酸菌生长预测模型的构建
详细信息Modelling the growth of Lactic acid bacteria from unpacked red-stewed duck
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摘要: 乳酸菌是导致裸装卤制鸭掌腐败的主要微生物之一,表现为产酸、发粘等感官腐败。为了快速监控和预测引起裸装卤制鸭掌腐败变质的主要微生物,建立5～25℃范围内乳酸菌的生长预测模型。结果表明,利用Gompertz模型拟合了5～25℃下乳酸菌的生长,判定系数R2均大于0.99,计算得到总的偏差因子和准确因子分别为1.10和0.921;利用平方根模型模拟了温度与最大比生长速率和延滞期的关系,判定系数R2分别为0.971和0.853,二者都呈现了良好的线性关系,表明该平方根模型模拟温度与最大比生长速率和延滞期的关系效果较好;由此建立的5～25℃范围内裸装卤制鸭掌中乳酸菌的生长预测模型有比较好的预测效果。Abstract: Lactic acid bacteria is one of the spoilage microbial unpacked red-stewed duck corruption for it can produce acid and make it sticky. In order to quickly and accurately predict and monitor the proportion of unpacked red-stewed duck spoilage, the growth prediction model of Lactic acid bacteria at 525℃ were established and verified in this study. The results showed that the growth dynamics of Lactic acid bacteria at 525℃fitting by Gompertz equation were within the acceptable range, and the adjusted coefficient R2 were greater than 0. 99. The general average bias factor and accuracy factor were 1. 10 and 0. 921, respectively. The correlation regression of Square-root model had been used to describe the effect of temperature on its growth rate and lag time, and the adjusted coefficient R2 were 0. 971 and 0. 853, respectively. In conclusion, established models could well predict the growth of Lactic acid bacteria at 5℃ to 25℃ on unpacked red-stewed duck.
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