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Thermal Inactivation kinetics of acid phosphatase (ACP) in cod (Gadus morhua)

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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.

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Acknowledgement

This work is part of the “Strategic Institute Program (SIP) – Process development for convenience products from farmed cod (CONCOD) (NFR project no. 158929/I10; 2004-2007).

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Authors and Affiliations

  1. Norconserv AS, Seafood Processing Research, Niels Juelsgt. 50, P.O. Box. 327, 4002, Stavanger, Norway

    Sissel O. Johnsen, Dagbjørn Skipnes & Torstein Skåra

  2. Laboratory of Food Technology, Centre for Food and Microbial Technology, Kasteelpark Arenberg 22, 3001, Leuven (Heverlee), Belgium

    Marc E. Hendrickx

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  1. Sissel O. Johnsen
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  2. Dagbjørn Skipnes
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  3. Torstein Skåra
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  4. Marc E. Hendrickx
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Johnsen, S.O., Skipnes, D., Skåra, T. et al. Thermal Inactivation kinetics of acid phosphatase (ACP) in cod (Gadus morhua). Eur Food Res Technol 224, 315–320 (2007). https://doi.org/10.1007/s00217-006-0433-7

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  • DOI: https://doi.org/10.1007/s00217-006-0433-7

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