Journal
JOURNAL OF MUSCLE FOODS
Volume 20, Issue 3, Pages 325-340Publisher
WILEY
DOI: 10.1111/j.1745-4573.2009.00151.x
Keywords
-
Categories
Funding
- USDA-ARS
- Mississippi Agricultural and Forestry Experiment Station [MIS-371070]
Ask authors/readers for more resources
Cooking to 63C for 15 s remains an important step to ensure safe fish for human consumption. Methods for heat process verification have not been validated for channel catfish (Ictalurus punctatus). The present research compared extractable protein quantification, lactate dehydrogenase, acid phosphatase and catalase activity assays for verification of internal cooking temperature of channel catfish fillets. Ground raw catfish fillet samples (fresh and frozen) were cooked to 55, 60, 62, 63, 64 and 66C. Extractable protein, acid phosphatase and catalase activities decreased as internal cooking temperature increased, but lactate dehydrogenase activity remained unchanged. Samples cooked to 63C had extractable protein concentrations between 9.11 and 10.02 mg/g (95% confidence). Catalase was rapidly inactivated between 55 and 60C and may be suitable for identification of severely undercooked product. Acid phosphatase activity was influenced by method of storage (fresh versus frozen). A method based on total extractable protein appeared to be the most promising for determining the end point cooking temperature of catfish.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available