以羊肉中的优势腐败菌肠杆菌为研究对象,研究不同温度对其生长的影响,定量评价温度对生鲜调理类羊肉产品货架期的影响,为货架期快速有效地估测提供有效手段。该研究将肠杆菌科细菌接种到超高压处理后的羊肉产品上,真空包装后分别于4、10、15、20℃贮藏。用Curve Expert软件拟合不同温度下的生长情况,修正的Gompertz方程能很好地描述4~20℃下肠杆菌在羊肉中的生长。温度对μmax(最大比生长速率)和Lag(延滞时间)的影响,采用平方根模型(Belehradek)描述呈良好线性关系。用贮藏在8℃和16℃下羊肉中的肠杆菌生长实验值验证所建立的模型,偏差度分别为1.011 6和0.962 3,准确度为1.067 3和1.071 5;货架期的预测值与实测值间的相对误差分别为6.62%和1.36%,表明所建模型有效。

The fresh mutton was infected with Enterobacteriaceae and vacuum packaged at 4℃,10℃,15℃ and20℃ for storage. The growth of Enterobacteriaceae was measured at different temperatures and analyzed with CurveExpert software to construct growth kinetics models. The results showed that growth of Enterobacteriaceae in mutton could be well described by Gompertz model in the range of temperature 4 to 20 ℃. The correlation regression of Belehradek model finely described the influence of temperature on growth. The validation was carried out by comparing actual with predicted growth of Enterobacteriaceae at 8℃ and 16 ℃. Bias and accuracy factors were 1. 0116,0. 9623and 1. 0673,1. 0715 respectively. Relative error for actual and predicted shelf-life were 6. 62%,1. 36% respectively. It was suggested the built model was effective.