|
[SSSP home]
| Model |
Exponential model for RRS of
fresh fish from warm/tropical waters |
| Reference |
Dalgaard, P. and Huss, H.H. (1997). Mathematical
modelling used for evaluation and prediction of microbial fish spoilage. In Seafood
Safety, Processing and Biotechnology. Eds. Shahidi, F., Jones, Y. and
Kitts, D.D. Technomic Publishing Co. Inc., Lancaster. pp 73-89. |
| Factor(s) in model |
Temperature |
| Range of applicability |
Fresh seafood from tropical/warm waters stored
aerobically between 0°C and 30°C |
| Product validation studies: |
|
| Aerobic and chilled storage |
Carps, catla, longspine seabream,
Lutjanus
vittus/snapper-like, mackerel, milkfish, mullet, Nile perch, painted
sweetlip, pearl spot, prawns, rabbit fish, rohu, sardine, seabream, shrimp,
sole, tilapia, threadfin bream
(Dalgaard and Huss, 1997; Dalgaard, 1999). |
|
The exponential spoilage model shown below is used in SSSP for the effect of temperature
on RRS of fresh seafood from warm/tropical waters. To validate the model
under fluctuating
temperatures storage condition further studies are still needed.
Ln(RRS) = 0.12 x T°C
As shown in the Figure below, the simple exponential model was appropriate for
the effect of temperature on average RRS-values of seafood from warm waters. Considerable scatter of the RRS data was observed
at temperatures > 20°C and this is most likely related to
difficulties of determining
very short shelf-life periods precisely by sensory evaluations.
|
 |
Relative rates of spoilage of fresh seafood form
tropical waters. Modified from Dalgaard and Huss (1997)
|
|
