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KMID : 1024420100140030229
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Food Engineering Progress
2010 Volume.14 No. 3 p.229 ~ p.234
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Use of Commercial Enzymatic Time Temperature Integrator for Monitoring Spoilage of Ground Beef
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Lee Joong-Yong
Lee Seung-Ju
Hong Kwang-Won
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Abstract
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The applicability of a commercial enzymatic time-temperature integrator (TTI) for monitoring spoilage of ground beef was investigated under isothermal storage condition at different temperatures. The volatile basic nitrogen (VBN) value was used as a spoilage index for ground beef. The time taken to reach the spoilage of ground beef stored at 4, 10, 15, 20, and 25oC were 168, 114, 60, 48, and 24 hrs, respectively. However, these quality losses of beef were not coincided with the endpoints of the three different C-type TTIs (C-1, C-4, and C-7). In order to match the TTI response to the quality loss of beef, some ingredients such as enzyme and substrate solutions were extracted from C-1TTI and remixed with different amount of them in the tubes to constitute the modified TTIs. The responses of the modified CM-1 TTI were very close to the quality loss of beef stored at 20 and 25oC, but not at other temperatures tested. The response of the other modified CM-2 TTI was only matched to the quality loss of beef stored at 15oC. Therefore, systematic kinetic studies of food spoilage and the TTI response are required to apply the TTI as a quality indicator for a specific food.
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KEYWORD
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time temperature integrator, VBN, beef, spoilage
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