Penetration of aerobic bacteria into meat: A mechanistic understanding
Penetration of aerobic bacteria into meat: A mechanistic understanding
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需氧细菌渗透到肉中：机械理解
DOI：
10.1016/j.jfoodeng.2016.10.012
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发表时间：
2017
影响因子：
5.5
通讯作者：
Seiichi
中科院分区：
文献类型：
--
作者：
Shirai;Hiroaki Datta;Ashim K. Oshita;Seiichi
了解细菌对肉类的渗透对于使其安全食用至关重要。建立了好氧细菌向肉中迁移的数学模型，该模型包括细菌的运动性、氧浓度驱动的趋化性和生长。模型中还考虑了蛋白质水解的影响，并计算了假单胞菌的蛋白质水解动力学参数。对家禽肌浆蛋白的影响。由于运动性而更深地渗透到肉中被朝向氧浓度更高的表面的趋化性和由于氧饥饿而在更深位置处的运动性降低所抵消。在蛋白质水解过程中更快的细菌渗透是由于肌浆蛋白降解引起的粘度降低的流体中的高运动性和增加的氧扩散（减少的饥饿和趋化性）。蛋白水解细菌和非蛋白水解细菌的渗透率受氧饥饿的影响大于对氧的趋化性。
Understanding bacterial penetration into meat is critical to make it safe for consumption. A mathematical model for transport of aerobic bacteria into meat was developed that includes bacterial motility, chemotaxis driven by oxygen concentration, and growth. The effect of proteolysis was also included in the model and the proteolytic kinetic parameters ofPseudomonasspp. on sarcoplasmic protein from poultry were measured. Deeper penetration into the meat due to motility is counteracted by chemotaxis toward the surface where oxygen concentration is higher and by a reduction in motility at deeper locations due to oxygen starvation. More rapid bacterial penetration during proteolysis is due to both high motility and increased oxygen diffusion (reduced starvation and chemotaxis) in a reduced viscosity fluid caused by the degradation of the sarcoplasmic protein. Penetration rates in bothproteolyticandnon-proteolyticbacteria are affected more by oxygen starvation than by chemotaxis toward oxygen.