TY  - JOUR
T1  - Residual Catalatic Activity: A Rapid Screening Tool to Verify Cooking Temperature of Fish and Shellfish Meats
AU - , Musleh Uddin AU - , Emiko Okazaki 
JO  - Journal of Food Technology
VL  - 4
IS  - 1
SP  - 40
EP  - 43
PY  - 2006
DA  - 2001/08/19
SN  - 1684-8462
DO  - jftech.2006.40.43
UR  - https://makhillpublications.co/view-article.php?doi=jftech.2006.40.43
KW  - Fish
KW  -shellfish
KW  -catalatic activity
KW  -cooking adequacy
AB  - Inadequate cooking  and  improper  holding  times  of  processed  foods  are  common  causes of food-borne disease outbreaks, therefore, proper cooking is necessary to keep them safe for consumers.  Residual catalatic activity test was employed to verify cooking adequacy of fish and shellfish meats between 60 and 90?C with 5, 15 and 30 min holding times.  The catalatic activity defined as the decomposition of H2O2 into H2O and O2.  The enzyme catalase retained its full activity up to 66?C in both fish and shellfish meats.  This sensitive test was able to detect cooking temperatures of fish and shellfish meats up to 74 and 72?C respectively, which are the recommended safe temperatures (USDA-FSIS, 2001).  The method provides a rapid and simple means for verifying adequacy of heat-processing of fish and shellfish meats.
ER  -