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Residual Catalatic Activity: a Rapid Screening Tool to Verify Cooking Temperature of Fish and Shellfish Meats

Jurnal Pengolahan Hasil Perikanan Indonesia · Vol. 8 No. 2 (2010)

DOI
10.17844/jphpi.v8i2.1018
ISSN
2354-886X, 2303-2111
Terbit
2010-05-18
Penerbit
Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)
Bahasa
eng

Abstrak

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 sate for consumers. Residual catalytic 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 catalytic activity defined as the decomposition of H2O2 into H202 and O2, The enzyme catalase retained its full activity up to 66 0C 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 oC respectively, which are the recommended safe temperatures (USDA-FSIS, 2001). The method provides a rapid and simple means for verifving adequacy of heat-processing of fish and shellfish meats.Key words:. catalatic activity, cooking adequacy. Fish. shellfish

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Nazori DjazuliAfiliasi tidak diketahui2
Daniel R. MonintjaAfiliasi tidak diketahui2
Ari PurbayantoAfiliasi tidak diketahui2
Mala NurilmalaIPB University1
Heidi WiratmajaAfiliasi tidak diketahui1

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Sumber metadata: OAI-PMH (metadata jurnal) http://journal.ipb.ac.id/index.php/jphpi/oai, pertama di-harvest 9 Nov 2026, terakhir terlihat 9 Nov 2026.
Metadata asli (oai_dc) 
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	<dc:title xml:lang="en">Residual Catalatic Activity: a Rapid Screening Tool to Verify Cooking Temperature of Fish and Shellfish Meats</dc:title>
	<dc:creator xml:lang="en">Uddin, Musleh</dc:creator>
	<dc:creator xml:lang="en">Okazaki, Emiko</dc:creator>
	<dc:creator xml:lang="en">Wahyuni, Mita</dc:creator>
	<dc:creator xml:lang="en">Tanaka, Munehiko</dc:creator>
	<dc:description xml:lang="en">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 sate for consumers. Residual catalytic  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 catalytic activity defined as the decomposition of H2O2 into  H202 and O2, The enzyme catalase retained its full activity up to 66 0C  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 oC  respectively, which are the recommended safe temperatures (USDA-FSIS,  2001). The method provides a rapid and simple means for verifving  adequacy of heat-processing of fish and shellfish meats.Key words:.  catalatic activity, cooking adequacy. Fish. shellfish</dc:description>
	<dc:publisher xml:lang="en">Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)</dc:publisher>
	<dc:date>2010-05-18</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://journal.ipb.ac.id/jphpi/article/view/1018</dc:identifier>
	<dc:identifier>10.17844/jphpi.v8i2.1018</dc:identifier>
	<dc:source xml:lang="id">Jurnal Pengolahan Hasil Perikanan Indonesia; Vol 8 No 2 (2005): Buletin Teknologi Hasil Perikanan</dc:source>
	<dc:source xml:lang="en">Jurnal Pengolahan Hasil Perikanan Indonesia; Vol. 8 No. 2 (2005): Buletin Teknologi Hasil Perikanan</dc:source>
	<dc:source>2354-886X</dc:source>
	<dc:source>2303-2111</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://journal.ipb.ac.id/jphpi/article/view/1018/943</dc:relation>
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