鲜切生菜品质指标和菌落总数货架期预测模型的建立与比较

doi:10.13652/j.issn.1003-5788.2018.01.021

首页 > 过刊浏览>2018年第34卷第1期 >104-109. DOI:10.13652/j.issn.1003-5788.2018.01.021

鲜切生菜品质指标和菌落总数货架期预测模型的建立与比较
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                        10.13652/j.issn.1003-5788.2018.01.021
                    
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作者单位:(1. 上海冷链装备性能与节能评价专业技术服务平台，上海 201306;2. 食品科学与工程国家级实验教学示范中心﹝上海海洋大学﹞，上海 201306;3. 上海海洋大学食品学院，上海 201306)
作者简介:乔永祥，男，上海海洋大学在读硕士研究生。
通讯作者:谢晶（1968—），女，上海海洋大学教授，博士。E-mail: jxie@shou.edu.cn
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基金项目:2015年度国家星火计划资助项目（编号：2015GA680007）；上海市绿叶菜产业体系建设项目

Establishment and comparison of shelf life model about quality index and colony count of fresh-cut lettuce

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(1. Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China; 2. National Experimental Teaching Demonstration Center for Food Science and Engineering﹝Shanghai Ocean University﹞, Shanghai 201306, China; 3. College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China)

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摘要:

以鲜切生菜为试验材料，研究不同温度（0，5，10，15，20 ℃）对其品质和菌落总数的影响，随着温度的升高和贮藏时间的延长，叶绿素含量、V_C含量和菌落总数均呈现下降趋势；基于试验数据，以Arrhenius方程建立叶绿素和V_C的一级动力学模型,并建立菌落总数的Gompertz模型，预测其货架期。结果显示，与以Arrhenius方程建立的菌落总数货架期模型SL_D相比，以Gompertz方程建立的货架期模型SL_G的准确因子为1.25，更趋近于1，说明Gompertz方程可以更好地反映鲜切生菜在0～20 ℃时的微生物生长趋势，建模更准确；以Arrhenius方程建立的货架期模型SL_chlo、SL_Vc和以Gompertz方程建立的菌落总数货架期模型SL_G的相对误差分别为8.89%，4.44%，6.67%，货架期模型SL_Vc和SL_G相对误差更小，表明以V_C和菌落总数为特征指标建立的货架期模型可以更好地对0～20 ℃温度范围内鲜切生菜的货架期进行实时监测。

Abstract:

The influence of different temperature (0, 5, 10, 15 and 20 ℃) on its quality and total number of colonies of fresh-cut lettuce during storage was studied, and the chlorophyll content, vitamin C content and colony total were found decreased with the increase of temperature and storage time. Based on the experimental data, first order kinetic model of chlorophyll and vitamin C and Gompertz model of the total number of colonies were established to predict the shelf life. The results were as follows. Compared with the shelf life model SL_D of the total number of colonies based on Arrhenius equation, the accurate factor of shelf life model SL_G established by Gompertz equation was 1.25. This indicated that the Gompertz equation could better reflect the microbial growth trend of fresh-cut lettuce in 0～20 ℃ the temperature range. The relative errors of shelf life model SL_chlo and SL_Vc established by Arrhenius equation, and shelf life model SL_G of the total number of colonies established by Gompertz equation were 8.89%, 4.44% and 6.67% respectively. The shelf life model SL_Vc and SL_G had less relative error, showing that the shelf life model based on vitamin C and colony counts could accurately monitor the shelf life of fresh-cut lettuce in the temperature range of 0～20 ℃.

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乔永祥,谢晶,雷昊.鲜切生菜品质指标和菌落总数货架期预测模型的建立与比较[J].食品与机械,2018,34(1):104-109.
QIAOYongxiang, XIEJing, LEIHao. Establishment and comparison of shelf life model about quality index and colony count of fresh-cut lettuce[J]. Food & Machinery,2018,34(1):104-109.

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收稿日期:2017-08-07
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在线发布日期: 2023-03-17
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