以鲜切草鱼脊肉为研究对象进行感官评定,用食品安全快速检测仪测定挥发性盐基氮的变化,并用SAS软件构建假单胞菌生长预测模型。结果表明,挥发性盐基氮含量随着贮藏时间的延长而增加,且随着贮藏温度的升高而迅速增加,感官评分随着贮藏时间的延长而下降,且随着贮藏温度的升高而迅速下降,修正的Gompertz方程对不同贮藏温度下假单胞菌的生长预测模型拟合度较好。采用平方根模型拟合试验温度范围内温度与最大比生长速率、温度与延滞期的关系,线性关系良好。结论:采用挥发性盐基氮、感官评定指标可有效地反应鲜切草鱼脊肉的品质变化,建立的模型对0~20℃范围内鲜切草鱼脊肉中假单胞菌预测效果较好。

With grass carp ridge pieces as experiment materials,the goal the total volatile basic nitrogen and quality change was measured to predict the growth of the Pseudomonas by Statistica software. The results showed that the content of TVBN increased with time while the sensory assessment was just the opposite and the modified Gompertz equation could be used to describe the growth dynamics of Pseudomonas. According to the square root model used to describe the relationship between temperature and the maximum specific growth rate and delay time,there was a good linear relationship. The storage quality can effectively be evaluated based on the index of total volatile basic nitrogen and sensory parameters. And the established models can accurately predict the growth of Pseudomonas in grass carp fillet.