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Use of α‐amylase TTI and Heat Transfer Modeling to Assess the Thermal Pasteurization of Fried Fish Burgers
Author(s) -
Grönqvist S.K.,
Skipnes D.,
Ohlsson T.,
Rosnes J.T.
Publication year - 2014
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.12114
Subject(s) - pasteurization , thermocouple , food science , integrator , amylase , environmental science , mathematics , chemistry , materials science , computer science , biochemistry , composite material , enzyme , computer network , bandwidth (computing)
Time–temperature integrators ( TTI s) based on inactivation of α‐amylase ( BAA 70) was used for validation of obtained pasteurization values in fish burgers on a complex frying line with two frying units and a hot air tunnel. The target was a pasteurization value of P 70 7.5 = 2, representing 6 log reduction of L isteria monocytogenes . The TTI was calibrated and had a decimal reduction time D 70C of 27.2 min and z value of 6.5C. The temperature was measured with thermocouples at different steps in the process and used for validation of a multiphysics computation model. The temperature profile calculated from the model was combined with known inactivation kinetics and the residual α‐amylase activity was calculated and compared with actual values of the TTI s placed in the core of the burgers. Our results showed that α‐amylase BAA 70 can be used as a biochemical TTI to validate a specific minimum pasteurization value for fried fish burgers. Practical Applications Fish burgers produced from minced fish are vulnerable because they consist of minced tissue with a large surface area for microbial growth throughout the whole product and high availability of microbial nutrients. Precise and applicable methods to document a correct pasteurization value at the coldest point in a single burger and in the burger receiving the least heat load in the production line is therefore an important safety issue. Because of the length of the frying line (15 m), thermocouples are inappropriate to use. This work demonstrates that a biochemical time–temperature integrator ( TTI ; α‐amylase BAA 70) can be used to document that a minimum pasteurization value was obtained in a complex multistep frying line of fish burgers. A multiphysics computation model was used to determine the complete time–temperature profile as the TTI 's could only show the total heat load.