## 2 Materials and Methods
### Data Analysis  
The microbial growth was modelled by fitting the experimental data with the Baranyi Growth Model [45]. For curve fitting, the macros included in DMFFit software (IFR, Institute of Food Research, Reading, UK) were used (available at [[http://www.combase.cc/index.php/en/](http://www.combase.cc/index.php/en/)]([http://www.combase.cc/index.php/en/](http://www.combase.cc/index.php/en/)), accessed on 8 August 2022). The kinetic parameters of microbial growth, i.e., rate (k) and lag phase (\(\lambda\)), were determined.  
Temperature dependence of microbial growth and histamine formation were modelled using the Arrhenius equation (Equation (1)):  
\[\mathrm{lnk}=\mathrm{ln}\,k_{\mathrm{ref}}-\left(\frac{\mathrm{E}_{\mathrm{a}} }{\mathrm{R}}\right)\left[\frac{1}{\mathrm{T}}-\frac{1}{T_{ref}}\right] \tag{1}\]  
where \(\mathrm{k}_{\mathrm{ref}}\) (in d\({}^{-1}\)) is the respective rate constant at a reference temperature, \(\mathrm{T}_{\mathrm{ref}}\) (in this case 4 \({}^{\circ}\)C) and T are the storage temperatures (in K), \(\mathrm{E}_{\mathrm{a}}\) is the activation energy of the  
\begin{table}
\begin{tabular}{l l l l} \hline \multicolumn{4}{c}{**Control (Total 150 Samples)**} \\ \hline \multicolumn{1}{c}{**0 \({}^{\circ}\)C**} & \multicolumn{1}{c}{**5 \({}^{\circ}\)C**} & \multicolumn{1}{c}{**10 \({}^{\circ}\)C**} \\ \hline a. & Microbial enumeration + pH: & a. & Microbial enumeration + pH: & a. & Microbial enumeration + pH: \\
20 samples & & 20 samples & 20 samples \\ b. & Colour: & b. & Colour: \\
5 samples & & 5 samples & 5 samples \\ c. & Sensory evaluation: & c. & Sensory evaluation: & c. \\
25 samples & & 25 samples & 25 samples \\ \hline \multicolumn{4}{c}{**MAP (Total 150 Samples)**} \\ \hline a. & Microbial enumeration, pH, gas & a. & Microbial enumeration, pH, gas & a. & Microbial enumeration, pH, gas \\ analysis: & & analysis: & analysis: \\
20 samples & & 20 samples & 20 samples \\ b. & Colour: & b. & Colour: \\
5 samples & & 5 samples & 5 samples \\ c. & Sensory evaluation: & c. & Sensory evaluation: \\
25 samples & & 25 samples & 25 samples \\ \hline \multicolumn{4}{c}{**EC-flav (Total 150 Samples)**} \\ \hline a. & Microbial enumeration + pH: & a. & Microbial enumeration + pH: & a. & Microbial enumeration + pH: \\
20 samples & & 20 samples & 20 samples \\ b. & Colour: & b. & Colour: \\
5 samples & & 5 samples & 5 samples \\ c. & Sensory evaluation: & c. & Sensory evaluation: \\
25 samples & & 25 samples & 25 samples \\ \hline \multicolumn{4}{c}{**EC-glu (Total 150 Samples)**} \\ \hline a. & Microbial enumeration + pH: & a. & Microbial enumeration + pH: & a. & Microbial enumeration + pH: \\
20 samples & & 20 samples & 20 samples \\ b. & Colour: & b. & Colour: \\
5 samples & & 5 samples & 5 samples \\ c. & Sensory evaluation: & c. & Sensory evaluation: \\
25 samples & & 25 samples & 25 samples \\ \hline \end{tabular}
\end{table}
Table 1: Description of the experimental design.  
specific action (in J/mol), and R is the universal gas constant. The E\({}_{\text{a}}\) values were calculated based on the slope of the Arrhenius plots vs. (1/T\({}_{\text{ref}}-1\)/T) linear regression [46].