|
|
| Model |
Exponential RRS model for cooked
and brined MAP shrimps |
| Reference | Dalgaard,
P. and Jørgensen, L.V. 2000. Cooked and brined shrimps packed in a
modified atmosphere have shelf life > 7 months at 0 °C, but spoil in
4-6 days at 25 °C. International Journal of Food Science and
Technology 35, 431-442. |
| Factor(s) in model | Temperature |
| Range of applicability | Cooked
and brined shrimps with a water phase NaCl content below 3.3 % and stored
in a modified atmosphere with 14-23% CO2 between 0 °C and 25
°C |
| Product validation studies: | Cooked
and brined shrimps in modified atmosphere packaging at 8°C and 25°C (Dalgaard
et al. 2003b) |
FSSP uses the exponential spoilage model shown below for the effect of temperature on RRS of cooked and brined modified atmosphere packed (MAP) shrimps. Ln(RRS) = 0.15 x T°C Shelf-life of cooked and brined MAP shrimps is strongly influenced by the storage temperature as well as by even modest variations in product characteristics like the water phase salt (WPS) content and pH (See Table below).
|
| Product characteristics | Shelf-life (Days) | |||||
| pH | % WPS | 25°C | 8°C | 5°C | ||
|
Cold-water shrimps |
5.7 | 3.3 | 4 - 6 | 63 - 84 | 201 | |
| 5.5 | 3.6 | 6 - 11 | 246 - 316 | - | ||
|
Warm-water shrimps |
5.9 | 2.3 | 4 - 6 | 35 - 42 | 84 - 104 | |
| 5.5 | 2.9 | 6 - 11 | 98 - 153 | - | ||