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Model Exponential RRS model for cooked and brined MAP shrimps
Reference Dalgaard, P. and L.V. Jørgensen 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)

 

SSSP 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 -