真空冷却鸡胸肉优势腐败菌生长模型的预测

doi:10.3969/j.issn. 1673-1689.2021.06.011

首页 > 过刊浏览>2021年第40卷第6期 >86-92. DOI:10.3969/j.issn. 1673-1689.2021.06.011

真空冷却鸡胸肉优势腐败菌生长模型的预测
DOI:
                        10.3969/j.issn. 1673-1689.2021.06.011
                    
CSTR:
                        [cstr]
                    
作者:
                        
                        
                    
作者单位:
作者简介:
通讯作者:
中图分类号:TS251.5
基金项目:

Kinetic Model Prediction of Predominant Spoilage Bacteria in Vacuum-Cooled Chicken Breast

Author:

Affiliation:

Fund Project:

摘要

图/表

访问统计

参考文献

相似文献

引证文献

资源附件

文章评论

摘要:

为探究真空冷却对鸡肉保质期的影响，预测鸡胸肉内的微生物生长规律。对鸡胸肉进行了冷风冷却和真空冷却，测量其在贮藏期间菌落总数变化，证明真空冷却有助于延长鸡肉保质期。采用巢式 PCR-DGGE结合传统测定微生物的方法研究了真空冷却后的鸡胸肉在5 ℃冷藏期间，鸡胸肉的表面菌相变化，确定了假单胞菌为贮藏期间的优势腐败菌。并以菌落总数、优势腐败菌总数作为微生物指标，以 TVB-N、pH作为理化指标，确定了冷鲜鸡胸肉中微生物的最小限量为5.373 （lg（CFU/g））。通过将冷却的鸡胸肉置于0~25 ℃不同的温度下，建立了微生物生长的一级模型和二级模型，并对其进行了验证和评价，结果表明，所建立的数学模型可以较好地预测优势腐败菌的生长趋势。

Abstract:

This study was aimed to investigate the effect of vacuum cooling on the shelf life of chicken, and to predict the growth of microbialin chicken breast. The chicken breast was cooled by cold air and vacuum cooling, respectively. The total number of colonies during storage was measured. Vacuum cooling was beneficial for extending the shelf life of chicken. The method of Polymerase Chain Reaction-Denaturing Gradient Gel Electrophoresis(PCR-DGGE) was used to measure the bacterial floras' changes on the surface of vacuum-cooled chicken stored at 5 ℃, ensuring Pseudomonas was the predominant bacteria. The maximum of dominant spoilage bacteria was 5.373 （lg(CFU/g)） during cold storage with the total number of colony and predominant spoilage bacteria as the microbial index and TVB-N and pH as the physical and chemical index. A primary model and a secondary model of microbial growth were established by placing chilled chicken breast at different temperatures from 0 ℃ to 25 ℃, and the model was validated and evaluated. The results showed that the established mathematical model could better predict the growth trend of predominant spoilage bacteria.

参考文献

相似文献

引证文献

引用本文

莫凡,李玲,韩颖颖,刘宝林.真空冷却鸡胸肉优势腐败菌生长模型的预测[J].食品与生物技术学报,2021,40(6):86-92.

MO Fan, LI Ling, HAN Yingying, LIU Baolin. Kinetic Model Prediction of Predominant Spoilage Bacteria in Vacuum-Cooled Chicken Breast[J]. Journal of Food Science and Biotechnology,2021,40(6):86-92.

复制

文章指标

点击次数:
下载次数:
HTML阅读次数:
引用次数:

历史

收稿日期:
最后修改日期:
录用日期:
在线发布日期: 2021-07-26
出版日期: 2021-06-25

文章二维码

地址：江苏省无锡市蠡湖大道1800号邮政编码：214122

电话：0510-85913526 电子邮件：xbbjb@jiangnan.edu.cn

技术支持：北京勤云科技发展有限公司

引用本文

分享

文章指标

历史

文章二维码

微信公众号二维码

手机版网站二维码