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題名 | 溫度效應對E型肉毒桿菌產毒時間模式之探討=Modeling the Temperature Effect on the Toxin Production Time of Clostridium Botulinum Type E |
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作者 | 任志正; 杜宇欣; 許美芳; Ren, T. J.; Duh, Y. H.; Hsu, M. F.; |
期刊 | 食品科學 |
出版日期 | 19960600 |
卷期 | 23:3 1996.06[民85.06] |
頁次 | 頁453-462 |
分類號 | 369.38 |
語文 | chi |
關鍵詞 | 溫度效應; E型肉毒桿菌; 產毒時間模式; Temperature effect; Clostridium botulinum type E; Modeling of toxin production time; |
中文摘要 | 接種約103個/g肉毒桿菌孢子於冷藏真空紅燒?肉產品內,貯存於30, 25, 20, 15, 12.5, 10及5℃時,其產毒時間分別為2, 2, 5, 7, 9, 12及18天。貯存溫度直接影響產毒時間,若貯存溫度升高則產毒時間縮短。平方根、校園及各實驗點最適曲線模式,預估產毒時間與溫度關係,以最適曲線配對軟體(Table Curve 3.1)將實驗數據代入模式內求得參數值並評估各模式的適用性,迴歸結果顯示三個模式的r2值都在0.98以上,適合用在本產品的肉毒桿菌孢子接種試驗,做產毒時間與貯存溫度效應的預測模式,當r2都有顯著相關性時,選用參數少的平方根模式在實驗設計及應用上較方便且實際。 |
英文摘要 | Clostridium botulinum type E spore suspension (103 spores/g) was inoculated in vacuum packed pork and stored at 30, 25, 20, 15, 12.5, 10 and 5℃, and toxin was detected at 2, 3, 5, 7, 9, 12 and 18 days, respectively. When a higher storage temperature was used, a shorter toxin production time was found. The square root, Schoolfield and best fitting curve models were used to predict the relationship between toxin production time and storage temperature. Table curve 3.1software was used to generate the best fitting curve and to evaluate the suitability of each model. The r2 values of these models showed that these models were suitable to predicting the relationship between the botulinal toxin production time and the storing temperature effect for vacuum-packed pork. Therefore, the Square root model has two parameters, which is more convenient and effective in the application and design of the safety prediction of this type of sous-vide product. |
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