Modelling the effect of the temperature and carbon dioxide on the growth of spoilage bacteria in packed fish products

摘要: Abstract We have investigated the effect of storage temperature (0–20 °C) and carbon dioxide concentration (0–100% v/v, balance nitrogen) on growth Carnobacterium maltaromaticum, Serratia proteamaculans, Yersinia intermedia Shewanella baltica, as well a mixed culture four species. These species were identified organisms responsible for spoilage in mackerel fillets packed under modified atmospheres preliminary studies. The rates all those groups measured at several temperatures between 0 20 °C cultures stored air. Models describing dependence maximum specific rate temperature, CO2 O2 developed each organism. C. maltaromaticum was organism that showed highest resistance to lack O2, while aerobic condition 0 °C. S. baltica fastest rate. Model predictions compared with observations naturally contaminated horse inoculated bacteria strains used generate data model development. validation studies good performance models constant fluctuating conditions. implemented user-friendly computing tool called “Fishmap” (freely available http://www.azti.es/en/fish-map-software.html ). This program predicts conditions