Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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Selection of Beef Quality Factors Represented by Time-Temperature Integrator (TTI)

  • Kim, Eun-Ji (Department of Food Science and Biotechnology, Dongguk University) ;
  • Kim, Kee-Hyuk (Department of Culinary Nutrition, Woosong University) ;
  • Jung, Seung-Won (Department of Food Science and Biotechnology, Dongguk University) ;
  • Chung, Ku-Young (Department of Animal Resources Scinence, Sangji University) ;
  • Lee, Seung-Ju (Department of Food Science and Biotechnology, Dongguk University)
  • Received : 2012.06.23
  • Accepted : 2012.09.26
  • Published : 2012.10.31
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Abstract

Beef qualities which can be properly predicted by time-temperature integrator (TTI), a chromatic indicator, were selected in terms of its similarity of temperature dependence between beef qualities and TTI, denoted by Arrhenius activation energy ($E_a$). The high similarity is required to afford accurate prediction. A devised enzymatic TTI based on laccase (an oxidase), which catalyses the oxidation on 2,2'-azino-bis-(3-ethylbenzothiazoline-6-sulphonic acid) producing color development, was applied. The factors of beef quality, such as volatile basic nitrogen (VBN), pH, color (CIE $L^*$, $a^*$), Warner-Bratzler shear force (WBSF), Pseudomonas spp. count, and lactic acid bacteria (LAB) count were considered for the selection. $E_a$ (55.48 kJ/mol) of the TTI was found to be similar to those of the beef qualities (all referred) in the order of LAB count (53.54 kJ/mol), CIE $a^*$ value (61.86 kJ/mol), pH (65.51 kJ/mol), Pseudomonas spp. Count (44.54 kJ/mol), VBN (67.98 kJ/mol), WBSF (40.67 kJ/mol), and CIE $L^*$ value (33.72 kJ/mol). The beef qualities with more similar $E_a$ to that of the TTI showed less difference between real and TTI predicted levels. In conclusion, it was found out that when applying TTI to food packages, their $E_a$ similarity should be checked to assure accurate estimation of food quality levels from TTI response.

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References

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