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| Model | Exponential model for RRS of cold-smoked salmon |
| Reference | Dalgaard, P, Murillo, E. and Jørgensen, L.V. 2004. Modelling the effect of temperature on shelf-life and on the interaction between the spoilage microflora and Listeria monocytogenes in cold-smoked salmon. Chapter 22 In: Shahidi, F. and Simpson, B. K. (eds), Seafood Quality and Safety. Advances in the new millennium. ScienceTech Publishing Company, St. John’s, Newfoundland, Canada, pp. 281-302 |
| Factor(s) in model | Temperature |
| Range of applicability | Vacuum-packed cold-smoked salmon stored between 0°C and 25°C |
| Product validation studies: | |
| Sliced and vacuum packed cold-smoked salmon at constant and fluctuating temperatures between 5°C and 15°C | Dalgaard et al. (2004), Lakshmanan and Dalgaard (2004) |
| Hot-smoked and aerobically stored eel, halibut and herring | Dalgaard et al. (2004) |
The exponential spoilage model shown below is used in FSSP for the effect of temperature on RRS of sliced and vacuum packed cold-smoked salmon. Ln(RRS) = 0.089 x T°C Eqn. 1 When vacuum-packed cold-smoked salmon was stored at temperatures that changes between 5°C and 15°C this model predicted shelf-life appropriately as shown in the Table just below.
Eqn. 1 predicted the effect of temperature on RRS of sliced and vacuum packed cold-smoked salmon corresponding to bias- and accuracy factors of 0.87 and 1.40, respectively (See Table below). However, more accurate predictions, corresponding to bias- and accuracy factors of 0.91 and 1.18 were obtained for hot-smoked eel, halibut and herring stored aerobically between 2°C and 20°C. Equations uses to calculate bias- and accuracy factors based on RRS-data are shown in Eqn. 2 and 3.
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Packaging |
WPSa |
Shelf-life (d) and storage temp. (°C) |
Shelf-life (d) and storage temp.(°C) |
Observed relative rates of spoilageb | Predicted relative rates of spoilage |
| Vacuum | 4.1 | 25 d, 0°C | 21 d, 5°C | 1.2 | 1.6 |
| Vacuum | 4.1 | 21 d, 5°C | 14 d, 10°C | 1.5 | 1.6 |
| Vacuum | 5.0 | 20 d, 6°C | 6.5 d, 12°C | 3.0 | 1.7 |
| VP, Riloten |
4.3 |
27 d, 5°C | 13 d, 10°C | 2.1 | 1.6 |
| VP. Amilon | 4.3 | 21.5 d, 5°C | 18 d. 10°C | 1.2 | 1.6 |
| Vacuum | 4.6 | 31.5 d, 5°C | 10.5 d, 10°C | 2.5 | 1.6 |
| Vacuum | 4.6 | 52.5 d, 5°C | 38.5 d, 10°C | 1.3 | 1.6 |
| Vacuum | 6.6 | 60 d, 2°C | 20 d, 10°C | 3.0 | 2.0 |
| Bias factor | 0.87 | ||||
| Accuracy factor | 1.40 |
