Thermal Inactivation kinetics of acid phosphatase (ACP) in cod (Gadus morhua)
Publikasjonsdetaljer
Tidsskrift : European Food Research and Technology , vol. 224 , p. 315–320 , 2007
Utgiver : Springer
Internasjonale standardnummer
:
Trykt
:
1438-2377
Elektronisk
:
1438-2385
Publikasjonstype : Vitenskapelig artikkel
Lenker
:
DOI
:
doi.org/10.1007/s00217-006-043...
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Kjetil Aune
Bibliotekleder
kjetil.aune@nofima.no
Sammendrag
Thermal inactivation of acid phosphatase (ACP) in muscle extracts of farmed cod was measured in the range of 55-67.5 degrees C obtaining D-60 = 6.78 +/- 0.10 min and z = 6.37 +/- 0.09 degrees C. These data show that ACP is less thermo-stable than heat-resistant pathogen micro-organisms (e.g. Listeria monocytogenes) and therefore could be inactivated in heat-preserved fish products. As a consequence, residual ACP activity is not recommended as a quantitative intrinsic time temperature indicator (TTI) relative to pathogenic micro-organisms, based on these preliminary studies. Hence, ACP residual activity is probably not a shelf life limiting factor of cod products but might have its potential as an indirect monitor of quality parameters during thermal processing.
