Pseudomonas spp. temperature dependency of µmax - Seafood
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DOLU 03/29/2019
Model-Creator MRV
Model-CurationStatus independent studies
Model-DependentVariables mumax, pH, temperature, atmosphere
Model-Foodprocess Storage
Model-InpendenVariables temp
Model-ReferenceDescription Koutsoumanis (et al.),2000: Application of a systematic experimental procedure to develop a microbial model for rapid fish shelf-life prediction. International Journal of Food Microbiology, 60:171-184, Koutsoumanis (et al.),2000:Applicability of an Arrhenius model for the combined effect of temperature and CO2 packaging on the spoilage microflora of fish. Applied Environemental Microbiology, 66: 3528-3534, Koutsoumanis (et al.),2002:Application of SLDs (Shelf life Decision system) to marine cultured fish quality. Int. Journal of Food Microbiol. 73, 375-382, Koutsoumanis (et al.),1999: Biogenic and Sensory Changes Associated with the Microbial Flora of Mediterranean gilt-head seabream (Sparus aurata) stored aerobically at 0, 8, and 15 oC. Journal of Food Protection 62:398-402, Papadopoulos, V. (et al.), 2003. Effect of gutting on microbiological, chemical, and sensory properties of aquacutured sea bass (Dicentrarchus labrax) stored in ice.Food Microbiology, 20: 411-420,
Model-Type Growth - Growth boundary model
PMF-Environment Seafood
PMF-Environment-Details Meat
PMF-Organism Pseudomonads spp.
Software MRV
Software-Accessibility Public
Software-Link http://mrviewer.info/
system:type OpenFSMR
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Author taras_guenther
Last Updated 17 September 2019, 14:31 (CEST)
Created 17 September 2019, 14:30 (CEST)