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首页> 外文期刊>Journal of Food Science >TOTAL PROCESS LETHALITY AS RELATED TO RESIDUAL CATALASE ACTIVITY IN COOKED CHICKEN BREAST
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TOTAL PROCESS LETHALITY AS RELATED TO RESIDUAL CATALASE ACTIVITY IN COOKED CHICKEN BREAST

机译：与煮熟的鸡胸脯肉中剩余的过氧化氢酶活性有关的总过程忠诚度

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摘要

We investigated the effects of total process lethality on the decomposition of hydrogen peroxide, presumably due to catalase activity. Ground chicken breast meat was heated to various end-point temperatures (EPTs) in 10 heating treatments varying heating time and rate. Within each treatment, residual catalase activity was affected by the product EPT. However, samples heated to the same EPT under different treatments retained less enzymatic activity as heating time increased. Total process lethality was calculated to assess the severity of heating at each EPT under each hearing condition. Residual enzymatic activity was directly related to the total lethality.
机译：我们调查了全过程杀伤力对过氧化氢分解的影响，大概是由于过氧化氢酶的活性。在10种加热处理中，将绞碎的鸡胸脯肉加热到各种终点温度（EPT），加热时间和速率不同。在每种处理中，残留的过氧化氢酶活性受产品EPT的影响。然而，随着加热时间的增加，在不同处理下加热至相同EPT的样品保留的酶活性较低。计算总过程致死率以评估每种听力条件下每种EPT的发热严重程度。残留的酶活性与总致死率直接相关。

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