|
[SSSP home]
| 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
SSSP 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.
| |
Storage
temperature |
|
Shelf-life (days) |
| Sub-batch |
Phase I (8.9 days) |
Phase II |
|
Observed |
Predicted |
| A |
5 °C |
15 °C |
|
20.0 |
20 |
| B |
15 °C |
5 °C |
|
25 |
24 |
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.
Eqn. 2
Eqn.
3
|
|
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 |
- a) Water phase salt (WPS)
- b)
Relative rates of spoilage calculated as shelf-life at the lowest
storage temperature divided by shelf-life at the highest storage temperature
|
