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Residual catalytic activity: a rapid screening tool to verify cooking temperature of fish and shellfish meats



Residual catalytic activity: a rapid screening tool to verify cooking temperature of fish and shellfish meats



Journal of Food Technology 4(1): 40-43



Inadequate cooking and improper holding times of processed foods are common causes of foodborne disease outbreaks, therefore, proper cooking is necessary to keep them safe for consumers. The residual catalytic activity test was performed to verify the cooking adequacy of fish and shellfish meats between 60 and 90 degrees C with 5, 15 and 30 minutes holding times. Catalytic activity was defined as the decomposition of H2O2 into H2O and O2.

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Accession: 012816378

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