| Heat treatment remains a critical preparation step to ensure the safety of fish for human consumption. Methods for end-point temperature verification of food are well known; however, they have not been validated for channel catfish fillets. The present research was designed to compare extractable protein quantification, protein gel electrophoresis, acid phosphatase, lactate dehydrogenase, and catalase activity assays for verification of internal cooking temperature of catfish fillets.; Ground raw catfish fillet samples were cooked to 55, 60, 62, 63, 64, and 66°C with unheated raw sample used as a positive control. Native and SDS polyacrylamide gel electrophoresis of protein extracts showed uneven loss of protein solubility. Extractable protein, acid phosphatase, and catalase activities decreased as internal cooking temperature increased, but lactate dehydrogenase remained active.; To summarize, none of the methods were perfect to prove internal cooking temperature. Method based on total extractable protein appear to be the most promising. |
