Predictive models for microbial inactivation and texture degradation in surimi seafood during thermal processing

Models for Staphylococcus aureus inactivation and texture degradation during thermal processing of surimi seafood were developed based on the modified thermal-death-time (TDT) concept. Validation studies showed good fit between experimental and predicted values. The models allow input of processing parameters, resulting in a surface response that determines microbial inactivation and texture degradation. D-values for microbial inactivation were determined between 55 and 95°C. The z-value, however, was not linear. Therefore, a polynomial equation was used to calculate D-values at intermediate temperatures. Texture degradation between 55 and 95°C followed a power function. Therefore, power "n" was used as the degradation rate for modeling purposes. Polynomial equation was used to calculate "n" at intermediate temperatures.