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| 鲜切苹果贮藏期间微生物生长模型研究 | |
| 引用本文： | 刘新有,南海娟,郝亚勤,高愿军,唐雪燕,张芳. 鲜切苹果贮藏期间微生物生长模型研究[J]. 河南农业科学, 2007, 0(3): 88-91 |
| 作者姓名： | 刘新有 南海娟 郝亚勤 高愿军 唐雪燕 张芳 |
| 作者单位： | 1. 漯河市食品工业学校,河南,漯河,462000 2. 河南科技学院,食品学院,河南,新乡,453003 3. 郑州轻工业学院,食品与生物工程学院,河南,郑州,450002 |
| 摘 要： | 研究了不同贮藏温度下鲜切苹果中细菌的生长趋势及其与感官质量的关系。测定了不同贮藏温度下鲜切苹果中的细菌总数,利用Gomperts模型来研究其生长规律,并通过细菌数目和感官得分来探讨细菌总数与感官质量的关系。结果表明,试验中所建立的Gomperts模型能有效地拟合在不同贮藏温度下鲜切苹果中细菌总数的动态变化,从而能预测不同贮藏温度及时间内鲜切苹果中的细菌总数。鲜切苹果最佳贮藏温度为4℃,当细菌总数≤104cfu/g,鲜切苹果仍保持新鲜状态,无明显的褐变和腐败发生。 |
| 关 键 词： | 鲜切苹果 微生物 生长模型 贮藏 |
| 文章编号： | 1004-3268(2007)03-0088-04 |
| 修稿时间： | 2006-11-16 |
Research on Microorganism Growth Model during Fresh-cut Apple Storage |
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| LIU Xin-you,NAN Hai-juan,HAO Ya-qin,GAO Yuan-jun,TANG Xue-yan,ZHANG Fang. Research on Microorganism Growth Model during Fresh-cut Apple Storage[J]. Journal of Henan Agricultural Sciences, 2007, 0(3): 88-91 | |
| Authors: | LIU Xin-you NAN Hai-juan HAO Ya-qin GAO Yuan-jun TANG Xue-yan ZHANG Fang |
| Affiliation: | 1. Luohe School of Food Industry,Luohe 462000, China; 2. Department of Food Science, Henan Institute of Sciesnce and Technology, Xinxiang 453003, China; 3. School Of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou 450002, China |
| Abstract: | The regulation of microorganism growth and the relation between number of bacteria and sensory quality of fresh-cut apples were studied during the storage under different temperatures through establishing Gomperts models and comparing the number of bacteria and the score of sensory.The results showed that Gomperts models were effective to demonstrate the effects of temperature fluctuation on the changes of bacteria number and could be used as a tool to rapidly and accurately evaluate microbiological safety.For fresh-cut apples to keep fresh and from serious browning,the optimum storage temperature was 4℃ and the total number of bacteria was less than 104 cfu/g. |
| Keywords: | Fresh-cut apple Microorganism Growth model Storage |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ | |