|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.
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|
|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|