Premium
Prediction of Process Lethality through Measurement of Maillard‐Generated Chemical Markers
Author(s) -
Wnorowski A.,
Yaylayan V.A.
Publication year - 2002
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.1365-2621.2002.tb09518.x
Subject(s) - lethality , sterility , yield (engineering) , process (computing) , synthetic lethality , biological system , chemistry , materials science , computer science , biology , toxicology , genetics , biochemistry , dna , dna repair , composite material , operating system
ABSTRACT: Direct measurement of time‐temperature exposure of the center of particulate foods is often impractical to establish. Currently, foods are overheated to ensure sterility when their process lethality is difficult to estimate. Indirect measurements using chemical markers can overcome these difficulties. A novel approach that correlates marker yields to process lethality, rather than to microbial destruction, was developed. This was achieved through controlled heating of the sample at various time intervals to further induce marker formation and calculate the lethality values. When the data were plotted as marker yield against lethality and were subsequently extrapolated, the x‐ and y‐axes intercepts yielded information regarding the original process lethality and initial marker yield.