title: Prediction of spoilage of tropical shrimp (Penaeus notialis) under dynamic temperature regimes.
abstract: The spoilage activity of Pseudomonas psychrophila and Carnobacterium maltaromaticum, two tropical shrimp (Penaeus notialis) spoilage organisms, was assessed in cooked shrimps stored at 0 to 28 °C. Microbiological, chemical and sensory analyses were performed during storage. P. psychrophila had a higher growth rate and showed a higher spoilage activity at temperatures from 0 to 15 °C, while at 28 °C, C. maltaromaticum had a higher growth rate. The spoilage activity of P. psychrophila was found to be higher in cooked shrimp than in fresh shrimp. Observed shelf-life data of shrimps stored at constant temperatures were used to validate a previously developed model that predicts tropical shrimp shelf-life at constant storage temperatures. Models predicting the growth of the spoilage organisms as a function of temperature were constructed. The validation of these models under dynamic storage temperatures simulating temperature fluctuation in the shrimp supply chain showed that they can be used to predict the shelf-life of cooked and fresh tropical shrimps.
authors.affiliation: Laboratoire de Biochimie Microbienne et de Biotechnologie Alimentaire, University of Abomey-Calavi, 01 B.P. 526 Cotonou, Benin; Laboratory of Food Microbiology, Wageningen University, P.O. Box 17, 6700 AA Wageningen, The Netherlands.
authors.forename: D Sylvain
authors.initials: DS
authors.lastname: Dabadé
authors.affiliation: Laboratoire de Biochimie Microbienne et de Biotechnologie Alimentaire, University of Abomey-Calavi, 01 B.P. 526 Cotonou, Benin.
authors.forename: Paulin
authors.initials: P
authors.lastname: Azokpota
authors.affiliation: Laboratory of Food Microbiology, Wageningen University, P.O. Box 17, 6700 AA Wageningen, The Netherlands.
authors.forename: M J Robert
authors.initials: MJ
authors.lastname: Nout
authors.affiliation: Laboratoire de Biochimie Microbienne et de Biotechnologie Alimentaire, University of Abomey-Calavi, 01 B.P. 526 Cotonou, Benin.
authors.forename: D Joseph
authors.initials: DJ
authors.lastname: Hounhouigan
authors.affiliation: Laboratory of Food Microbiology, Wageningen University, P.O. Box 17, 6700 AA Wageningen, The Netherlands.
authors.forename: Marcel H
authors.initials: MH
authors.lastname: Zwietering
authors.affiliation: Laboratory of Food Microbiology, Wageningen University, P.O. Box 17, 6700 AA Wageningen, The Netherlands. Electronic address: Heidy.denBesten@wur.nl.
authors.forename: Heidy M W
authors.initials: HM
authors.lastname: den Besten
mesh_terms: D000818:Animals; D056573:Carnobacterium / Q000502:physiology*; D003296:Cooking; D005511:Food Handling / Q000592:standards*; D005516:Food Microbiology / Q000379:methods*; D008962:Models, Theoretical; D033561:Penaeidae / Q000382:microbiology*; D011549:Pseudomonas / Q000254:growth & development / Q000502:physiology*; D012758:Shellfish / Q000382:microbiology / Q000592:standards; D013696:Temperature
keywords: Carnobacterium maltaromaticum; Predictive models; Pseudomonas spp.; Seafood spoilage; Shelf-life prediction