期刊
JOURNAL OF FOOD SCIENCE
卷 78, 期 4, 页码 M600-M604出版社
WILEY
DOI: 10.1111/j.1750-3841.2012.02995.x
关键词
lactic acid bacteria; mathematical model; raw beef; vacuum packaging
资金
- National Natural Science Funds from China governments [31071567]
- scientific and technological projects of national public sectors of China [200903012]
The lactic acid bacteria grown in vacuum-packaged raw beef under 7, 10, 15, and 20 degrees C has been studied in this paper. Four primary models, the modified Gompertz, logistic, Baranyi, and Huang model were used for data fitting. Statistical criteria such as the bias factor and accuracy factor, mean square error, Akaike's information criterion, and the residual distribution were used for comparing the models. The result showed that all of the 4 models can fit the data well and they were not significantly different in the performance. They were equally capable of describing bacterial growth, but the growth rate and lag time estimated from the modified Gompertz model were a little higher than other models. The estimate for the lag time was not accurate as the growth rate.
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