FSSP-RRS-CSS - Vacuum-packed cold-smoked salmon
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Additional Info
| Field | Value |
|---|---|
| DOLU | 03/29/2019 |
| Model-Creator | Dalgaard, P.;National Food Institute (DTU Food), Technical University of Denmark (DTU); pada@food.dtu.dk |
| Model-CurationStatus | independend validation studies |
| Model-DependentVariables | Shelf life duration |
| Model-ID | FSSP-RRS-CSS |
| Model-InpendenVariables | temp, shelf-life_ReferenceTemp, vacuum-packed, smoked |
| Model-ReferenceDescription | 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 |
| Model-ReferenceDescriptionLink | http://forskningsbasen.deff.dk/Share.external?sp=S970dad00-f23e-4e02-92e5-2935eacf198f&sp=Sdtu |
| Model-Type | Spoilage |
| PMF-Environment | salmon |
| PMF-Environment-Details | Vacuum-packed cold-smoked salmon |
| PMF-Organism | product quality |
| PMF-OrgansimDetails | shelf-life determined by sensory evaluation |
| Software | Food Spoilage and Safety Predictor (FSSP ™) v. 4.0 |
| Software-Accessibility | registration required / Local installation |
| Software-Link | http://fssp.food.dtu.dk/ |
| Software-Modeling | no |
| Software-Notes | http://fssp.food.dtu.dk/Help/RRS/RRS-CSS/RRS-CSS.htm: 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) |
| Software-PredictionConditions | Static / Dynamic |
| system:type | OpenFSMR |
Management Info
| Field | Value |
|---|---|
| Author | taras_guenther |
| Last Updated | 17 September 2019, 14:23 (CEST) |
| Created | 17 September 2019, 14:23 (CEST) |