Author:

Keywords:

Science & Technology, Life Sciences & Biomedicine, Food Science & Technology, acid phosphatase, thermal inactivation, kinetics, z-value, cod, fish, ALKALINE-PHOSPHATASE, FLUOROMETRIC ANALYSIS, BETA-LACTOGLOBULIN, HEAT-TREATMENT, LACTOPEROXIDASE, DENATURATION, SALMONELLA, MUSCLE, MILK, FISH, 0908 Food Sciences, 1003 Industrial Biotechnology, Food Science, 3006 Food sciences

Abstract:

Thermal inactivation of acid phosphatase (ACP) in muscle extracts of farmed cod was measured in the range of 55–67.5 °C obtaining D ₆₀=6.78±0.10 min and z=6.37±0.09 °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.