Abstract
The purpose of this paper was to predict the growth dynamics of dominant spoilage bacteria for Spanish mackerel in different cold-chain logistics temperatures. The total viable counts (TVC), Shewanella counts and Pseudomonas counts were analyzed respectively, and the total volatile base nitrogen (TVB-N) and sensory quality index(QI)value at the end of the shelf life of Spanish mackerel were evaluated at 0, 4, 10 ℃ cold-chain logistics simulation. On the basis of the dynamic change of SSO with modified Gompertz equation, Belehradek equation was used to construct the prediction models of growth and shelf life for SSO in Spanish mackerel at 0~10 ℃. The results showed that the modified Gompertz equation could describe the dynamic microbial growth in Spanish mackerel at different storage temperatures with the fitting degree of R2 up to 0.99. The temperature dependence of Pseudomonas kinetic parameters μmax(maximum specific growth rate)and λ(lag phase)were modeled using Belehradek model which the correlation greater than 0.90. Compared with experimental studies of Pseudomonas grown on Spanish mackerel at 2, 8 ℃, the kinetic model was verified. Bias and accuracy factors were used as comparison indices and range from 1.010 4 to 1.024 5 and from 1.026 8 to 1.038 7, respectively. The absolute relative error of shelf life prediction model was 6.09%~8.95%. In conclusion, the model established in this study could accurately predict the growth dynamics of pseudomonas in Spanish mackerel at temperatures 0~10 ℃ so as to provide corresponding theoretical support for the prediction of shelf life in circulation of cold-chain Spanish mackerel and the development of reasonable preservation measures.
Publication Date
3-28-2020
First Page
154
Last Page
160
DOI
10.13652/j.issn.1003-5788.2020.03.030
Recommended Citation
Jia-li, XING; Xiao-rong, XU; Hai, CHENG; Rui-xing, ZHENG; Shu-fen, ZHANG; Xiao, FU; Zi-yan, ZHOU; and Ling-yan, MAO
(2020)
"Establishment and prediction of growth kinetics and shelf-life model of specific spoilage organisms in mackerel at cold chain conditions,"
Food and Machinery: Vol. 36:
Iss.
3, Article 30.
DOI: 10.13652/j.issn.1003-5788.2020.03.030
Available at:
https://www.ifoodmm.cn/journal/vol36/iss3/30
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