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Cooked and brined shrimps packed in a modified
atmosphere have a shelf‐life of >7 months at 0 °C, but spoil in 4–6 days at 25 °C
Author(s) -
Dalgaard Paw,
Jørgensen Lasse V.
Publication year - 2000
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1046/j.1365-2621.2000.00402.x
Subject(s) - food spoilage , shelf life , food science , modified atmosphere , brine , chemistry , citric acid , water activity , sodium , biology , bacteria , water content , organic chemistry , genetics , geotechnical engineering , engineering
Summary Spoilage and safety of cooked, brined and modified atmosphere packed shrimps were studied at 0, 5, 8, 15 and 25 °C. Shrimps from two sources, cold and warm waters, were brined in a sodium–chloride brine containing benzoic, citric and sorbic acids. Shelf‐life was above 7 months at 0 °C but only 4–6 days at 25 °C. Apparent activation energy for the effect of temperature on shelf‐life was > 100 kJ mol ‐1 . This pronounced effect of temperature was explained by changes in spoilage microflora at different storage temperatures. Simple and empirical mathematical models for rates of spoilage were developed for the prediction of shelf‐life at different temperatures. To evaluate safety, products were challenged with Listeria monocytogenes and spores of Clostridium botulinum . Above 5 °C growth responses of L. monocytogenes followed the square root model with a T min ‐value of +0.2 °C. Cl. botulinum produced toxin at the time of spoilage at 25 °C but only in shrimps with < 3% water‐phase salt.