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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.
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Creator Vishnuraj M.R, Kandeepan G, Shukla V, Sanjay Kumar, Arvind, Singh B.P, Bhattacharya D and Sharma H
 
Subject Time temperature integrator, Intelligent packing, Fresh meat, Temperature abuse, Colour change
 
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.
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Date 2018-09-29T10:53:11Z
2018-09-29T10:53:11Z
2017-12-31
 
Type Article
 
Identifier Not Available
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http://krishi.icar.gov.in/jspui/handle/123456789/7413
 
Language English
 
Relation Not Available;
 
Publisher Indian Journals.com