Henan Key Lab of Meat Processing and Quality Safety Control, College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, PR China.
Henan Key Lab of Meat Processing and Quality Safety Control, College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, PR China.
Food Microbiol. 2014 Jun;40:41-7. doi: 10.1016/j.fm.2013.11.014. Epub 2013 Dec 9.
The growth of Pseudomonas of pallet-packaged seasoned prepared chicken products under selected storage temperatures (5°°C, 10°°C, 15°°C, 20°°C and 25°°C) has been studied in this paper. The modified Gompertz, Baranyi and Huang models were used for data fitting. Statistical criteria such as residual sum of squares, mean square error, Akaike's information criterion, Pseudo-R(2) were used to evaluate model performance. Results showed that RSS (Residual sum of squares) index contribution rate was more than 90% of the variability, which could be explained by the first principal components analyzed by the principal component analysis (PCA). The index values reported in Sichuan-style chicken skewers and chicken flesh and bones were about 94.85% and 93.345% respectively, and both the rate were better than the standard (85%). Therefore, RSS can be used as the main evaluating index to analyze and compare the difference of those three models. With the smallest average values of RSS and the biggest pseudo-R2 at most temperatures, the Baranyi model was more suitable to fit the data of Pseudomonas obtained from the two prepared chicken products than Gompertz model and Huang model.
本研究考察了在选定的贮藏温度（5℃、10℃、15℃、20℃和 25℃）下托盘包装调味预制鸡肉产品中绿脓杆菌的生长情况。使用修正的 Gompertz、Baranyi 和 Huang 模型进行数据拟合。使用残差平方和、均方误差、Akaike 信息准则、伪 R(2)等统计标准来评估模型性能。结果表明，RSS（残差平方和）指数的贡献率超过了可变性的 90%，这可以通过主成分分析（PCA）分析的第一主成分来解释。在四川风味鸡串和鸡肉骨肉中报告的指数值分别约为 94.85%和 93.345%，两者的比例均优于标准（85%）。因此，RSS 可以作为分析和比较这三种模型差异的主要评价指标。在大多数温度下，Baranyi 模型的 RSS 和伪 R2 的平均值最小，表明它比 Gompertz 模型和 Huang 模型更适合拟合两种预制鸡肉产品中获得的绿脓杆菌数据。
