B. thermosphacta temperature dependency of µmax - Seafood
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Additional Info
| Field | Value |
|---|---|
| DOLU | 03/29/2019 |
| Model-Creator | MRV |
| Model-CurationStatus | independent studies |
| Model-DependentVariables | mumax, pH, aw temperature, atmosphere |
| Model-Foodprocess | Storage |
| Model-InpendenVariables | temp |
| Model-ReferenceDescription | 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, 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, Koutsoumanis (et al.),1999:Chemical and sensory changes associated with microbial flora of Mediterranean boque (Boops boops) stored aerobically at 0, 3, 7 and 10?C. Applied and Environmental Microbiolgogy 65: 698-706, |
| Model-Type | Growth - Growth boundary model |
| PMF-Environment | Seafood |
| PMF-Environment-Details | Fish |
| PMF-Organism | Brochothrix thermosphacta |
| Software | MRV |
| Software-Accessibility | Public |
| Software-Link | http://mrviewer.info/ |
| system:type | OpenFSMR |
Management Info
| Field | Value |
|---|---|
| Author | taras_guenther |
| Last Updated | 9 December 2019, 15:42 (CET) |
| Created | 9 December 2019, 15:42 (CET) |