FSSP - MS model - H2S-producing Shewanella: Microbial spoilage model for aerobically stored fresh fish
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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); [email protected] |
| Model-CurationStatus | independend validation studies |
| Model-DependentVariables | Shelf life duration, Rate |
| Model-ID | FSSP-MSM-Shewenalla |
| Model-InpendenVariables | init_level, temp, aerobic |
| Model-ReferenceDescription | Dalgaard P. (1993) Evaluation and Prediction of Microbial Fish Spoilage, Ph.D-thesis, Technological Laboratory, Danish Ministry of Fisheries, Lyngby, Denmark, 169 p. |
| Model-Type | Growth |
| PMF-Environment | Seafood |
| PMF-Environment-Details | aerobically stored fresh fish |
| PMF-Organism | Shewanella baltica |
| PMF-OrgansimDetails | synonyme: Shewanella putrefaciens |
| 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/MSM/Shewenalla/sp.htm: Product validation studies:Cod, Haddock, Hoki, Orange roughy, Smooth oreo dory, Sea bream and Snapper (Dalgaard, 1999).Range of applicability:Fresh seafood from temperate/cold waters stored aerobically at chill temperatures. The range of applicability in FSSP is 0-10°C |
| Software-PredictionConditions | Static / Dynamic |
| system:type | OpenFSMR |
Management Info
| Field | Value |
|---|---|
| Author | taras_guenther |
| Last Updated | 10 December 2019, 21:12 (CET) |
| Created | 10 December 2019, 21:12 (CET) |