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Use of α-amylase TT...
Use of α-amylase TTI and heat transfer modeling to assess the thermal pasteurization of fried fish burgers
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- Gronqvist, S.K. (författare)
- Nofima AS, Norway
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- Skipnes, Dagbjørn (författare)
- Nofima AS, Norway
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- Ohlsson, Tomas (författare)
- RISE,SIK – Institutet för livsmedel och bioteknik
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- Rosnes, Jan Thomas (författare)
- Nofima AS, Norway
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(creator_code:org_t)
- 2013-07-22
- 2014
- Engelska.
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Ingår i: Journal of food processing and preservation. - : Hindawi Limited. - 0145-8892 .- 1745-4549. ; 38:4, s. 1547-1555
- Relaterad länk:
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https://urn.kb.se/re...
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https://doi.org/10.1...
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Abstract
Ämnesord
Stäng
- Time-temperature integrators (TTIs) based on inactivation of ?-amylase (BAA70) was used for validation of obtained pasteurization values in fish burgers on a complex frying line with two frying units and a hot air tunnel. The target was a pasteurization value of P70 7.5=2, representing 6 log reduction of Listeria monocytogenes. The TTI was calibrated and had a decimal reduction time D70C of 27.2min and z value of 6.5C. The temperature was measured with thermocouples at different steps in the process and used for validation of a multiphysics computation model. The temperature profile calculated from the model was combined with known inactivation kinetics and the residual ?-amylase activity was calculated and compared with actual values of the TTIs placed in the core of the burgers. Our results showed that ?-amylase BAA70 can be used as a biochemical TTI to validate a specific minimum pasteurization value for fried fish burgers.
Ämnesord
- LANTBRUKSVETENSKAPER -- Lantbruksvetenskap, skogsbruk och fiske -- Livsmedelsvetenskap (hsv//swe)
- AGRICULTURAL SCIENCES -- Agriculture, Forestry and Fisheries -- Food Science (hsv//eng)
Nyckelord
- Food Engineering
- Livsmedelsteknik
Publikations- och innehållstyp
- ref (ämneskategori)
- art (ämneskategori)
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