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Fat and Water Composition Affects Residual Catalatic Activity in Chicken Breast Heated to Specific End‐point Temperatures
Author(s) -
LIU F.,
ANG C.Y.W.,
HUANG YW.,
TOLEDO R.T.
Publication year - 1997
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1997.tb04369.x
Subject(s) - chicken breast , composition (language) , chemistry , catalase , food science , residual , chromatography , biochemistry , enzyme , mathematics , philosophy , linguistics , algorithm
Fat and water contents of meat tissues strongly influence their thermo‐physical properties. Seven groups of ground chicken breast meat containing varying amounts of fat and water were prepared for this investigation. Each group was heated to end‐point temperatures (EPTs) of 69.0 to 71.0°C at 0.5°C intervals. Severity of heat treatments was evaluated by the total process lethality calculated using the General Method. The fat and water contents affected the heating time to reach specific EPTs and the residual catalatic activity at EPTs of 69.0, 69.5 and 70.0°C, but did not affect total process lethality. The variation of the catalase method for determining EPT was related to the sample composition.