Use of α-amylase and heat transfer modeling to assess the thermal pasteurization of fried fish burgers
Publication details
Journal : Journal of food processing and preservation , vol. 38 , p. 1547–1555–9 , 2014
International Standard Numbers
:
Printed
:
0145-8892
Electronic
:
1745-4549
Publication type : Academic article
Issue : 4
Links
:
DOI
:
doi.org/10.1111/jfpp.12114
If you have questions about the publication, you may contact Nofima’s Chief Librarian.
Kjetil Aune
Chief Librarian
kjetil.aune@nofima.no
Summary
Time–temperature integrators (TTIs) based on inactivation of a-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 P707.5 = 2, representing 6 log reduction of Listeria monocytogenes. The TTI was calibrated and had a decimal reduction time D70C of 27.2 min 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 α-amylase activity was calculated and compared with actual values of the TTIs placed in the core of the burgers. Our results showed that α-amylase BAA70 can be used as a biochemical TTI to validate a specific minimum pasteurization value for fried fish burgers.
