文章摘要
李晓婷;李长城;刘丽敏;张子叶;闫晓彤;方婷;.基于一步法的金枪鱼生鱼片沙门氏菌生长数值模拟[J].中国食品学报,2020,20(4):197-205
基于一步法的金枪鱼生鱼片沙门氏菌生长数值模拟
Numerical Simulation of Growth of Salmonalla in Tuna Sashimi - One-step Kinetic Analysis
  
DOI:
中文关键词: 沙门氏菌  金枪鱼生鱼片  预测模拟  一步法
英文关键词: Salmonella  tuna sashimi  predictive modeling  one-step kinetic analysis
基金项目:国家自然科学基金青年科学基金项目(31601393); 福建省自然科学基金面上项目(2018J01696); 福建省教育厅中青年教师一般项目(JAT160147)
作者单位
李晓婷;李长城;刘丽敏;张子叶;闫晓彤;方婷; 福建农林大学食品科学学院
闽台特色海洋食品加工及营养健康教育部工程研究中心
 
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中文摘要:
      食物中沙门氏菌的生长是公共健康的重大威胁之一。以生食金枪鱼为研究对象,构建生鱼片中沙门氏菌生长的预测模型。首先,考察恒定温度(8~35 ℃)条件下沙门氏菌在生鱼片中的生长特性,随机选取两次独立重复试验中一组生长数据,采用一步法同步构建初级模型(Huang模型、Baranyi模型)和二级模型(Huang Square-Root模型),并通过四阶龙格-库塔法联合最小二乘法估计模型参数;其次,选取另一组恒温条件下的独立重复试验数据及波动温度条件下的生长数据,对模型进行验证。结果表明:一步法适用于生鱼片中沙门氏菌的生长曲线分析,同步构建的Huang-HSR模型和Baranyi-HSR模型具有等同的拟合效果,基于Huang模型对迟滞期有着明确的定义,建议选择Huang-HSR模型;通过一步法估计的沙门氏菌的最低生长温度为6.91 ℃,最大生长浓度为9.15 lg(CFU/g);恒定温度和波动温度验证试验的RMSE分别为0.37 lg(CFU/g)和0.44 lg(CFU/g),其误差分别服从正太分布和拉普拉斯分布。本研究构建的预测模型可用于金枪鱼生鱼片中沙门氏菌的生长预测和风险评估。
英文摘要:
      The growth of Salmonella in food is a major threat to public health. The objective of this study was to develop growth prediction models of Salmonella in tuna sashimi under static and dynamic conditions. The growth of Salmonella in tuna sashimi was investigated under constant temperature conditions (8-35 ℃) to evaluate the effect of temperature on growth rates and lag times. Duplicated experiments were conducted, and the data set from one replicate was used to directly construct both primary model (Huang model and Baranyi model) and secondary model (Huang Square-Root model, HSR) through one-step kinetic analysis. The Fourth order Runge-Kutta method and nonlinear least square method were combined to searching the parameters of the models. The data set from the other replicate under constant temperatures and newly designed dynamic temperature conditions were chosen for model validation. The results showed that one-step approach can be used to analyze the growth curves of Salmonella in tuna sashimi. Though both Huang-HSR models and Baranyi-HSR models had an equal goodness of fit, the former was the recommended model in this study, because of the explicit form of definition for the lag phase in Huang model. The minimum growth temperature of Salmonella was 6.91 ℃, and the maximum cell density of Salmonella was 9.15 lg(CFU/g). The root-mean-square errors (RMSE) of validation at isothermal condition and dynamic condition were only 0.37 lg(CFU/g) and 0.44 lg(CFU/g), with the residual errors of predictions following Normal distribution and Laplace distribution, respectively. This study showed that one-step kinetic analysis is a useful and efficient method to directly construct primary and secondary growth models. The models developed in this study can be used to predict the growth of Salmonella in tuna sashimi and conduct risk assessment.
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