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題名 | 非恆溫條件下冷藏蘿蔔糕中仙人掌桿菌數預測方法之建立=Development of Methods to Predict Bacillus Cereus Counts in Refrigerated Daikon Rice Cake under Non-Constant Temperature Conditions |
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作者 | 李根永; 宋樹憲; Li, Ken-yuon; Sung, Shu-hsien; |
期刊 | 食品科學 |
出版日期 | 19991200 |
卷期 | 26:6 1999.12[民88.12] |
頁次 | 頁622-631 |
分類號 | 341.91 |
語文 | chi |
關鍵詞 | 仙人掌桿菌; 預測模式; 蘿蔔糕; Bacillus cereus; Predictive models; Daikon rice cake; |
中文摘要 | 本研究目的在於建立預測模式,以估算米製糕點中的仙人掌桿菌,歷經非恆溫冷鏈時菌數的增長情形。試驗採用蘿蔔糕為食品系統,首先測定仙人掌桿菌在蘿蔔糕中,於10、12、15、22及25℃下的生長數據,並將數據套入岡柏茲方程式 (Gompertz equation)作非線性迴歸,由迴歸參數決定比生長速率 (μ),遲滯時間 (λ) 及最大菌數 (Nm) 等生長參數,並建立生長參數的預測模式。結果得知平方根模式 (square-root model) 適用於描述比生長速率與溫度的關係 (□=0.0422+0.0996);生長遲滯時間的預測模式,則以遲滯時間與比生長速率倒數之線性關係模式(λ=11.083×1/μ─9.4584) 較具適用性;平方根模式適用於描述最大菌數與溫度關係 (□=477.59 T─3551.2)。利用所建立的生長參數預測模式,預測恆溫 (18℃) 與規則變溫 (8-15-8-15....℃)下菌體之生長,結果預測值與觀測值接近。將模式用於預測仙人掌桿菌在真實冷鏈通路溫度中的生長,結果顯示在架售期間即使冷鏈通路溫度波動,少量的仙人掌桿菌 (100 CFU/g) 亦不致於滋生造成危害。 |
英文摘要 | The objective of this research was to develop predictive methods for estimating the number of Bacillus cereus in steamed rice cake under a non-constant cold chain temperature. Daikon rice cake was adopted as the food system. Growth rates of B. cereus in daikon rice cakes at 10, 12, 15, 22, and 25 ℃were measured. The experimental growth data were fitted in a Gompertz equation, and a non-linear regression equation was derived. The growth parameters, lag time (λ), specific growth rate (μ), and maximum bacterial numbers (N) were calculated along with the parameters of the regression equation. A square-root model (□= 0.0422 + 0.0996 ) was adequate to describe the relationship between specific growth rate and temperature. For predicting the lag time, the linear equation of lag time versus the reciprocal of the specific growth rate was suitable (λ=11.083×1/μ─9.4584 ). The relationship between the maximum bacterial number and temperature fitted the square-root model very well (□= 477.59 T-3551.2 ). The growth parametei-models were used to predict the growth of B. cereus under a constant temperature of 18℃ and under a regularly fluctuating temperature (8-15-8-15 ℃). The prediction results were close to the experimental data. The models were also applied to predict the proliferation of B. cereus in daikon cakes during distribution in the cold chain. The prediction results showed that even when the temperature of the cold chain fluctuated, the amount of the pathogen was not high enough to cause food poisoning within the shelf life time period. |
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