食品工业科技2018，Vol.39Issue(3)：270-275,6.DOI:10.13386/j.issn1002-0306.2018.03.051
火龙果果浆不同贮藏温度下大肠菌群生长动力学模型及货架期预测
Growth kinetics model of coliform under different storage temperatures of pitaya pulp and shelf-life prediction
摘要
Abstract
In order to explore the suitable storage temperature,take red pitaya pulp as the material and storage experiment was carried out at 4,10 and 25 ℃ after instantaneous sterilization.The growth kinetics model and the shelf life prediction model were established.Total sugar,titratable acid,anthocyanin content,total bacteria and coliform bacteria of pitaya pulp during the storage at different temperature were studied and analysis of physical and chemical indicators,Gompertz model were used to establish the prediction model for shelf-life of pitaya pulp.The results showed that the contents of total sugar and anthocyanin were decreased after the temperature was higher than that of the control.The content of titratable acid decreased first and then increased,and the total number of coliforms and total bacteria increased gradually,compared with different temperature,storage temperature at 4 ℃ could reduce the physical and chemical quality,The establishment of coliform bacteria model,the R2 value of more than 0.96 and they all fluctuate around zero.The average number of specific spoilage microorganisms was 4.28 lg(CFU/mL) at the end of shelf-life.Conclusion:The suitable storage temperature for the pitaya pulp was 4 ℃.The model for describing the growth of coliform bacteria is credible,Therefore,the prediction model for the shelf-life were validated.关键词
火龙果果浆/贮藏温度/大肠菌群/数学模型Key words
pitaya pulp/coliform/storage temperature/mathematical model分类
轻工纺织引用本文复制引用
杜晓静,白新鹏,姜泽放,马若影,邓志勇,高晓东,李雪..火龙果果浆不同贮藏温度下大肠菌群生长动力学模型及货架期预测[J].食品工业科技,2018,39(3):270-275,6.基金项目
海南省自然科学基金(20153159) （20153159）
海南省自然科学基金(314075) （314075）
校企合作项目:火龙果综合加工研究. （）
