Predictive models for microbial inactivation and texture degradation in surimi seafood during thermal processing

J. Jaczynski, J. W. Park

Research output: Contribution to journalArticlepeer-review

6 Citations (Scopus)

Abstract

Models for Staphylococcus aureus inactivation and texture degradation during thermal processing of surimi seafood were developed based on the modified thermal-death-time (TDT) concept. Validation studies showed good fit between experimental and predicted values. The models allow input of processing parameters, resulting in a surface response that determines microbial inactivation and texture degradation. D-values for microbial inactivation were determined between 55 and 95°C. The z-value, however, was not linear. Therefore, a polynomial equation was used to calculate D-values at intermediate temperatures. Texture degradation between 55 and 95°C followed a power function. Therefore, power "n" was used as the degradation rate for modeling purposes. Polynomial equation was used to calculate "n" at intermediate temperatures.

Original languageEnglish
Pages (from-to)1025-1030
Number of pages6
JournalJournal of Food Science
Volume68
Issue number3
DOIs
Publication statusPublished - 2003 Apr

Keywords

  • D-value
  • Staphylococcus aureus
  • Surimi seafood
  • Texture degradation
  • Z-value

ASJC Scopus subject areas

  • Food Science

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