Author(s): HAN Qi, CHEN Qian, SUN Fang-da, YAO Lai-bin, CHENG Long, KONG Bao-hua, College of Food Science, Northeast Agricultural University
Pages: 93-96+100
Year: 2013 Issue:  23
Journal: Science and Technology of Food Industry
Keyword:  dumplings fillers; Staphylococcus aureus; growth kinetics model;
Abstract: Dumplings fillers were inoculated with Staphylococcus aureus,and then were placed at 4,10,15,20 and 25℃ for storage.The growth of Staphylococcus aureus at different temperatures was described by Gompertz model.The relationship between temperature and maximum specific growth rate(μ max),lag phase(Lag) of Staphylococcus aureus described by Belehradek model.The results proved the built model could describe the growth of Staphylococcus aureus effectively,and the kinetic growth parameters expressed a good linearity by Belehradek model.The built Gompertz model was tested by the growth of Staphylococcus aureus at 13℃ and 18℃,and proved the growth kinetics model was effectively.