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.
|Number of pages||6|
|Journal||Journal of Food Science|
|Publication status||Published - 2003 Apr 1|
ASJC Scopus subject areas
- Food Science