Development and evaluation of an enzyme based time teperature integrator (TTI) for monitoring meat quality.
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Title |
Development and evaluation of an enzyme based time teperature integrator (TTI) for monitoring meat quality.
Not Available |
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Creator |
Vishnuraj M.R, Kandeepan G, Shukla V, Sanjay Kumar, Arvind, Singh B.P, Bhattacharya D and Sharma H
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Subject |
Time temperature integrator, Intelligent packing, Fresh meat, Temperature abuse, Colour change
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Description |
Not Available
A colorimetric enzyme-substrate based time temperature integrator (TTI) with potential for the development of intelligent packing tool, as a quality monitoring system for fresh meat under temperature abuse, is described. This biological TTI, which contains enzyme α-amylase and substrates iodine and starch, can produce a visible colour change on exposure to à 10°C. A ready to use TTI preparation protocol was standardized with respect to substrate and enzyme combinations, drying temperature and quantity of water required. Various constant temperature (°C) regimes of 4±1, 25±1 and 37±1 was followed for standardization of frozen (−18±1°C) fabricated TTI's. A colour response spanning from initial bluish black to final light yellow was observed on isothermal storage experiment. The rapid sequential colour response at 37±1°C compared to 25±1°C and unresponsiveness of TTI at 4±1°C explains temperature dependent kinetics of the present biological TTI. At last a colour chart was developed to compare the TTI's colour response with fresh meat quality under various constant temperature abuse conditions. Not Available |
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Date |
2018-09-29T10:53:11Z
2018-09-29T10:53:11Z 2017-12-31 |
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Type |
Article
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Identifier |
Not Available
Not Available http://krishi.icar.gov.in/jspui/handle/123456789/7413 |
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Language |
English
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Relation |
Not Available;
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Publisher |
Indian Journals.com
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