Modeling Vibrio parahaemolyticus inactivation by acidic electrolyzed water on cooked shrimp using response surface methodology
Modeling Vibrio parahaemolyticus inactivation by acidic electrolyzed water on cooked shrimp using response surface methodology
复制标题
使用响应面法模拟酸性电解水对熟虾的副溶血性弧菌灭活作用
DOI：
10.1016/j.foodcont.2013.08.031
复制
发表时间：
2014-02-01
期刊：
影响因子：
6
通讯作者：
Zhao, Yong
中科院分区：
文献类型：
--
作者：
Wang, Jing Jing;Zhang, Zhao Huan;Zhao, Yong
副溶血性弧菌是我国海产品致病性疾病的主要病原菌，熟虾的交叉污染是致病的一个可能机制。本研究的目的是建立一个数学模型的灭活副溶血性弧菌煮熟的虾用酸性电解水（AEW）作为三个变量（NaCl浓度电解，XI，处理时间，X-2，处理温度，X-3）的函数，并确定优先因素，可以显着提高杀菌效率，以减少由副溶血性弧菌引起的疾病的风险。根据中心复合设计研究了NaCl浓度（0.7-2.4 g/L）、处理时间（3.6-10.4 min）和温度（23-57 ℃）对煮熟虾上副溶血性弧菌对数减少率的组合效应，并使用响应面模型对对数减少率进行建模。结果表明，所建模型的拟合优度为R-2 = 0.982，失拟检验（p > 0.05），均方根误差（RMSE = 0.15），准确度因子（A（f）= 1.10）和偏倚因子（B-f = 0.99）。在实验域范围内，用额外的随机8个条件对模型进行了验证。结果表明，所建立的RS模型具有较好的拟合效果，RMSE为0.43，A（f）为1.28，B-f为1.19。通过Pareto图和响应面分析，各自变量及其交互作用对响应值的影响大小为X-3 = X-2（3）>> X1 X3> X-2 > X-1。本研究为预测AEW对熟虾副溶血性弧菌的灭活效果提供了有用的工具。(C)2013爱思唯尔有限公司保留所有权利。
Vibrio parahaemolyticus is the leading cause of seafood-derived illness in China and a possible mechanism leading to illness is cross contamination of cooked shrimp. The objective of this study was to establish a mathematical model of the inactivation of V. parahaemolyticus on cooked shrimp by acidic electrolyzed water (AEW) as a function of three variables (NaCl concentration to electrolysis, XI; treatment time, X-2; treatment temperature, X-3) and to define priority factors which can significantly enhance the bactericidal efficiency to reduce the risk of illness caused by V. parahaemolyticus. The combined effects of NaCl concentration (0.7-2.4 g/L), treatment time (3.6-10.4 min) and temperature (23-57 degrees C) on Log reductions of V. parahaemolyticus on cooked shrimp were investigated according to a central composite design, and the Log reductions were modeled using a response surface model. The result showed the established RS model had a goodness of fitting quantified by the parameters of R-2 (0.982), lack of fit test (p > 0.05), the root-mean-squares error (RMSE = 0.15), the accuracy factor (A(f) = 1.10) and bias factor (B-f = 0.99). The model was validated with additional random 8 conditions within the range of the experimental domain. It showed that the established RS model possessed a good performance and suitability approved by RMSE (0.43), A(f) (1.28) and B-f (1.19). Moreover, the effects of the independent variable and their interactions on response value were ranked as X-3 = X-2(3) >>X1X3 > X-2 > X-1 according to Pareto charts and response surface plots analysis. The present work could serve as useful tools for predicting the inactivation of V parahaemolyticus on cooked shrimp by AEW. (C) 2013 Elsevier Ltd. All rights reserved.