A solid‐state time‐temperature indicator used in chilled fresh pork monitoring

A solid‐state enzymatic time‐temperature indicator (TTI) was developed in this paper. Glucoamylase microcapsules, emulsifier, and substrate solution were mixed uniformly, then the mixture was coated on a paper and could be activated by an agar cover. Both single factors and orthogonal experiments we...

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Bibliographic Details
Published in:Packaging technology & science 2018-05, Vol.31 (5), p.353-360
Main Authors: Meng, Jingjing, Qian, Jing, Tang, Yuanyuan
Format: Article
Language:English
Subjects:
chilled fresh pork
Cooling
Energy storage
Formulations
Glucoamylase
glucoamylase microcapsules
Iodine
kinetic properties
Mathematical analysis
Monitoring
Pork
Spoilage
Storage temperature
Substrates
time‐temperature indicator
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Summary:A solid‐state enzymatic time‐temperature indicator (TTI) was developed in this paper. Glucoamylase microcapsules, emulsifier, and substrate solution were mixed uniformly, then the mixture was coated on a paper and could be activated by an agar cover. Both single factors and orthogonal experiments were conducted to obtain qualified formulations whose endpoints ranged from 5 to 6 days with storage temperature maintained at 4°C. The Arrhenius activation energy (EA) of obtained TTIs was also calculated at 107, 97.5, 88.0, 107, 98.5, 87.7, and 89.7 kJ/mol. For the application of TTIs to chilled fresh pork monitoring, both the spoilage mechanism and kinetic properties of pork were studied and an EA value of 64.7 kJ/mol was obtained. After isothermal verification, a qualified TTI formulation was obtained, of which the mass of glucoamylase microcapsules was 0.02 g, the mass of amylose was 5 g, the concentration of iodine solution was 0.1M, and the thickness of agar cover was 2 mm. The time‐temperature history of chilled fresh pork can be indicated by the colour response of the TTI. For the purposes of safe storage before use and practicability of the production, a solid‐state enzymatic time‐temperature indicator (TTI) was developed in this paper. To monitor the quality of chilled fresh pork using the TTI, both EA value and end point were tested. After matching experiments under isothermal conditions, the developed TTI was verified that could indicate the shelf life of the chilled fresh pork accurately.
ISSN:0894-3214
1099-1522
DOI:10.1002/pts.2328