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

J. Jaczynski, Jae W. Park

Research output: Contribution to journalArticle

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
Publication statusPublished - 2003 Apr 1
Externally publishedYes

Fingerprint

Microbial Viability
Seafood
surimi
seafoods
inactivation
Hot Temperature
texture
heat treatment
Temperature
degradation
Validation Studies
Staphylococcus aureus
temperature
death
heat

ASJC Scopus subject areas

  • Food Science

Cite this

Predictive models for microbial inactivation and texture degradation in surimi seafood during thermal processing. / Jaczynski, J.; Park, Jae W.

In: Journal of Food Science, Vol. 68, No. 3, 01.04.2003, p. 1025-1030.

Research output: Contribution to journalArticle

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