|Thermal inactivation kinetics of acid phosphatase (ACP) in cod (Gadus morhua)|Johnsen, S.O.; Skipnes, D.; Skåra, T.; Hendrickx, M.E. (2007). Thermal inactivation kinetics of acid phosphatase (ACP) in cod (Gadus morhua). Eur. Food Res. Technol. 224(3): 315-320. dx.doi.org/10.1007/s00217-006-0433-7
In: European Food Research and Technology. Springer-Verlag: Heidelberg; Berlin. ISSN 1438-2377, more
acid phosphatase; thermal inactivation; kinetics; z-value; cod; fish
|Authors|| || Top |
- Johnsen, S.O.
- Skipnes, D.
- Skåra, T., more
- Hendrickx, M.E.
Thermal inactivation of acid phosphatase (ACP) in muscle extracts of farmed cod was measured in the range of 55–67.5 °C obtaining D60=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.