SENSITIVE CATALASE TEST FOR END-POINT TEMPERATURE OF HEATED CHICKEN MEAT

被引：9

作者：

ANG, CYW

LIU, F

TOWNSEND, WE

FUNG, DYC

机构：

[1] USDA ARS,RICHARD B RUSSELL AGR RES CTR,ATHENS,GA 30613

[2] UNIV GEORGIA,DEPT FOOD SCI & TECHNOL,ATHENS,GA 30602

[3] KANSAS STATE UNIV,DEPT ANIM SCI & IND,MANHATTAN,KS 66506

来源：

JOURNAL OF FOOD SCIENCE | 1994年 / 59卷 / 03期

关键词：

CHICKEN MEAT; END-POINT TEMPERATURE; CATALASE TEST;

D O I：

10.1111/j.1365-2621.1994.tb05545.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Our improved method enables detection of catalase-related activities as a biochemical marker for estimating cooking end-point temperature (EPT). The broad range of inactivation temperature in chicken tissues was first determined to be > 68 degrees C and < 72 degrees C. Then samples were heated to EPTs from 69 to 71.5 degrees C at 0.5 degrees C intervals. The catalase activity at 23 and 37 degrees C was followed up to 120 min. The probability of obtaining a positive result with an EPT of 69 degrees C was greater than or equal to 0.99 after 45 min when incubated at 23 degrees C. This probability decreased to less than or equal to 0.03 as EPT increased to 71 degrees C. Higher incubation temperatures (37 degrees C) increased the probability of positive results.

引用

页码：494 / 497

页数：4

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