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《Food Science and Technology》 2014-07
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Establishment of predictive growth model of Staphyloccocus aureus in fish cake

HUANG Xiao;CAI Ying-hui;Shanxi Academy of Analytical Science;Biology Institute of Shanxi;  
In order to establish the growth model of Staphylococcus aureus, the fish cake product was inoculated with S. aureus. Gompertz model, Logistic model, Richards model, etc, respetively, wereused for fitting the growth data of S. aureus at 10, 15, 20, 25, 30 ℃ and 85 ℃, respectively. Standard deviation(S) and correlation(R) analyses were used to evaluate model performance and determine the appropriate model for the growth of S. aureus in fish cake. The comparison results showed that the optimum growth model of S. aureus in the fish cake at 4 ℃ was linear model, the optimum growth model for 10 ℃ was Logistic model, and Gompertz model was proper for 15, 25 ℃ and 30 ℃, respectively. While inactivation model was appropriate for 85 ℃. Belehradek model that describes the relationships between temperature and maximum specific growth rate was developed. The validation of the growth model was carried out by comparing observed value with predicted value of S. aureus in fish cake product randomly at temperatures 15 ℃ and 26 ℃, respectively. Deviation and accuracy factors were used as comparative indices which were both in acceptable range. The results showed that the predictive models were reliable from 10 ℃ to 30 ℃.
【Fund】: 山西省科技攻关项目(20130313028-5)
【CateGory Index】: TS201.3
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