为了研究调理鸡肉制品骨肉相连中腐败菌动力学参数对货架期的影响,将骨肉相连托盘包装在5℃、10℃、15℃、20℃、25℃贮藏,应用修正的Gompertz方程描述假单胞菌和乳酸菌不同温度下的生长动力学参数,研究动力学参数与感官货架期的相关性;结果表明,随着温度的升高,假单胞菌和乳酸菌的生长速率逐渐增大,迟滞期逐渐缩短。在10℃、15℃、20℃、25℃下,假单胞菌和乳酸菌的迟滞期分别为0.93、0.28、1.87、0.23 h;33.05、6.38、1.69、4.16 h;5℃假单胞菌和乳酸菌的迟滞期较长,分别为28.98、89.17 h。乳酸菌和假单胞菌的生长与样品品质相关性均较好,动力学生长参数迟滞期λ(h)与货架期相关性最好,相关系数分别为0.929、0.987。因此,为了延长骨肉相连货架期,在其加工贮藏及流通过程中通过严格控制环境温度,可以有效延长微生物迟滞期,进而抑制微生物生长。

In order to study the effect of the kinetic parameters of spoilage bacteria in chicken products flesh and bones on the shelf life,the pallet-packaged flesh and bones were placed in the fridge at selected storage temperatures(5,10,15,20,25 ℃).The modified Gompertz model was used for data fitting,and the growth kinetics parameters of Pseudomonas and lactic acid bacteria were described at different temperature.Pearson correlation coefficient was applied to study the relevance between kinetic parameters and sensory shelf life.The results showed that the growth rate of lactic acid bacteria and pseudomonas increased and the lag phase λ(h) shortened gradually as the temperature increased.At 10,15,20,25 ℃,the lag phase λ(h) of lactic acid bacteria were 0.93,0.28,1.87,0.23 h and the lag phase λ(h) of Pseudomonas were 33.05,6.38,1.69,6.38 h respectively.At 5 ℃,the lag phase λ(h) of lactic acid bacteria and pseudomonas were 28.98 and 89.17 h respectively,that is to say,low temperature inhibited the growth of microorganisms.The lag phase λ(h) of lactic acid bacteria and Pseudomonas was significantly correlated with the shelf life,wherein their correlation coefficients were 0.929 and 0.987 respectively.The growth of lactic acid bacteria and Pseudomonas was significantly correlated with the quality of flesh and bones,wherein the kinetics of growth parameters lag phase λ(h) had the best correlation with shelf life.Therefore,in order to extend the shelf life of products and ensure the quality of product,we should control the environment temperature strictly and extend the lag phase λ(h) of microorganisms in the manufacturing process of prepared chicken products flesh and blood to inhibit the growth of microbes.