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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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