Sensitive catalase test for end-point temperature of heated chicken meat

Ang, C.Y.W.; Liu, F.; Townsend, W.E.; Fung, D.Y.C.

Sensitive catalase test for end-point temperature of heated chicken meat

1994

Ang, C.Y.W. | Liu, F. | Townsend, W.E. | Fung, D.Y.C.

Our improved method enables detection of catalase-related activities as a biochemical marker for estimating cooking end-point temperature (EPT). The broad range of inactivation temperature in chicken tissues was first determined to be > 68 degrees C and < 72 degrees C. Then samples were heated to EPTs from 69 to 71.5 degrees C at 0.5 degrees C intervals. The catalase activity at 23 and 37 degrees C was followed up to 120 min. The probability of obtaining a positive result with an EPT of 69 degrees C was greater than or equal to 0.99 after 45 min when incubated at 23 degrees C. This probability decreased to less than or equal to 0.03 as EPT increased to 71 degrees C. Higher incubation temperatures (37 degrees C) increased the probability of positive results.

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