LAUSR

Abstract High pressure inactivation kinetics of polyphenol oxidase (PPO) was studied in black tiger shrimp ( Penaeus monodon ), with the applied processing parameters ranging from 300 to 600 MPa, 30–60 °C and 0–15 min for pressure, temperature and holding time, respectively. The inactivation kinetics was demonstrated with pressure pulse effect followed by static pressure-hold period. A synergistic effect of pressure and temperature was noted on inactivation rate of PPO. Enzyme inactivation kinetics followed a 0.97 order reaction within the range of experimental domain. The activation energy ( E a ) and the activation volume ( V a ) values computed to describe the temperature and pressure dependence of inactivation rate constant ( k , min −1 ), decreased with increase in pressure and temperature, respectively. An empirical model was proposed taking into account the pressure and temperature dependence of E a and V a , to describe the inactivation rate of PPO as a function of pressure and temperature. A good correlation was established between experimental and predicted values of k .