淡腌黄鱼微生物生长动力学参数的初步研究.pdfVIP

现代食品科技 Modern Food Science and Technology Vol.22 No.3(总总89) 总总 文章篇号:1007-2764(2006)03-0001-001 淡腌黄鱼微生物生长动力学参数的初步研究淡腌黄鱼微生物生长动力学参数的初步研究 淡腌黄鱼微生物生长动力学参数的初步研究淡腌黄鱼微生物生长动力学参数的初步研究 别春彦1,2 杨宪时2 摘要 Gompertz TVBN / / 关键词 / Primary Studies on Microbial Growth Kinetics parameters of lighted salted Pesudosciacna crocer Bie Chun-yan1,2, Yang Xian-shi2 (1.College of Food Science, Shanghai Fishery University , Shanghai 200090,China) 2.East China Sea Fisheries Research Institute, CAFS,shanghai 200090, China) Abstract: Microorganism and quality changes of lighted salted Pesudosciacna croce with different water activity stored at different temperature was studied. The shelf life of lighted salted Pesudosciacna crocer stored at the different temperature was investigated by studying the growth of microbial flora and changes of POV and TVBN during storage. Through study the growth kinetics parameters of microorganism and combination effect of those factors by prediction model, there is growth/no growth interface in food. It is possible to limit microbial growth/no growth interface by parameters of modeling growth kinetics of microbial. That is quantifying hurdle concept by modeling the microbial growth/no growth interface. It can provide useful quantitative data for the development of safer food products and processes,and provide insights that can be exploited in a new generation