鲜切草鱼薄片品质变化及假单胞菌生长预测模型研究

Research on Quality Change and Prediction Model of Pseudomonas Growth in Fresh-cut Grass Carp Flakes

以鲜切草鱼薄片为研究对象进行感观评定，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Gompercz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。采用挥发性盐基氮、感官评定指标可有效地反应鲜切草鱼薄片的品质变化，建立的模型对0℃～20℃范围内鲜切草鱼薄片中假单胞茵预测效果较好。

With fesh-cut grass carp flakes as experiment materials, the goal was measuring total volatile basic nitrogen and quality change to predicate the growth of the Pseudomonas by Statistica software （SAS）. The results showed that the content of TVBN increased with time, while results from the sensory assessment was just the opposite and the modified Gompertz equation could describe the growth dynamics of Pseudomonas rather well. Using the square root model to describe the relationship between temperature and the maximum specific growth rate and delay time, there was a good linear relationship. The total volatile basic nitrogen and sensory parameters could effectively evaluate the storage quality and the established models could accurately predict the growth of Pseudomonas in the range of 0 ℃-20 ℃in flesh-cut grass carp flakes.