Advanced SearchSearch Tips
Selection of Beef Quality Factors Represented by Time-Temperature Integrator (TTI)
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
 Title & Authors
Selection of Beef Quality Factors Represented by Time-Temperature Integrator (TTI)
Kim, Eun-Ji; Kim, Kee-Hyuk; Jung, Seung-Won; Chung, Ku-Young; Lee, Seung-Ju;
  PDF(new window)
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 (). 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 , ), Warner-Bratzler shear force (WBSF), Pseudomonas spp. count, and lactic acid bacteria (LAB) count were considered for the selection. (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 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 value (33.72 kJ/mol). The beef qualities with more similar 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 similarity should be checked to assure accurate estimation of food quality levels from TTI response.
beef quality;TTI (time-temperature integrator);laccase;kinetics;temperature dependence;
 Cited by
Agerhem, H. and Nilsson, H. J. (1981) Substrate composition and use thereof. US patent 4,284,719.

Blixt, K. G., Juhlin, R., Salenstedt, K. R., Tiru, M., and Tornmarck, S. I. A. (1977) Enzymatic substrate composition adsorbed on a carrier. US patent 4,043,871.

Byeon, K. E., An, S. R., Shim, S. D., Lee, J, Y., Hong, K. W., Min, S. G., and Lee, S. J. (2009) Investigation on beef quality indicator of off-flavor development during storage. Korean J. Food Sci. An. 3, 325-333. crossref(new window)

Bobelyn, E., Hertog, M. L. A. T. M., and Nicolaï, B. M. (2006) Applicability of an enzymatic time temperature integrator as a quality indicator for mushrooms in the distribution chain. Postharvest Bilol. Technol. 42, 104-114. crossref(new window)

Han, J. Y. and Lee, S. J. (2011) Mathematical modeling of off-flavor development during beef storage. Meat Sci. 88, 712-717. crossref(new window)

Kunamneni, A., Ghazi, I., Camarero, S., Ballestereos, A. J., Plou, F., and Alcalde, M. (2008) Decolorization of synthetic dyes by laccase immobilized on epoxy-activated carriers. Process Biochem. 43, 169-178. crossref(new window)

Lopez-Cruz, J. I., Viniegra-Gonzalez, G., and Hernandez- Arana, A. (2006) Thermostability of native and pegylated Myceliophthora thermophila laccase in aqueous and mixed solvents. Bioconjugate Chem. 17, 1093-1098. crossref(new window)

Montgomery, J. L., Parrish, F. C., Olson, D. G., Dickson, J. S., and Niebuhr, S. (2003) Storage and packaging effects on sensory and color characteristics of ground beef. Meat Sci. 64, 357-363. crossref(new window)

Moshtaghioun, S. M., Haghbeen, K., Sahebghadam, A. L., Legge, R., Khoshneviszadeh, R., and Farhadi, S. (2011) Direct spectrophotometric assay of laccase using diazo derivatives of guaiacol. Analytical Chem. 83, 4200-4205. crossref(new window)

Pocas, M. F. F., Delgado, T. F., and Oliveira, F. A. R. (2008) Smart packaging technologies for fruits and vegetables. In: Smart Packaging Technologies. Kerr. J., and Butler. P. (eds). John Wiley and Sons Ltd., West Sussex, England. pp. 151-166.

Sallam, K. and Samejima, K. (2004) Microbiological and chemical quality of groud beef treated with sodium lactate and sodium chloride during refrigerated storage. LWT-Food sci. Technol. 37, 865-871. crossref(new window)

Solis-oba, M., Almendariz, J., and Viniegra-gonzalez, G. (2008) Biotechnological treatment for colorless denim and textile wastewater treatment with laccase and ABTS. Rev. Int. Contam. Ambient. 24, 5-11.

Taoukis, P. S. (2001) Modelling the use of time-temperature indicators in distribution and stock rotation. In: Food Process Modelling. Tijskens, L. M. M., Hertog, M. L. A. T. M., Nicola, R. B. M. (eds.) 3rd ed, CRC Press, Washington DC, pp. 402-432.

Taoukis, P. S. and Labuza, T. P. (1989) Applicability of time temperature indicators as shelf-life monitors of food products. J. Food Sci. 54, 783-788. crossref(new window)

Thomas, R., Anjaneyulu, A. S. R., Gadekar, Y. P., Pragati, H., and Kondaiah, N. (2007) Effect of comminution temperature on the quality and shelf life of buffalo meat nuggets. Food Chem. 103, 787-794. crossref(new window)

Vaikousi, H., Biliaderis, C. G., and Koutsoumanis. K. P. (2009) Applicability of a microbial time temperature indicator (TTI) for monitoring spoilage of modified atmosphere packed minced meat. Int. J. Food Microbiol. 133, 272-278. crossref(new window)

Wanihsuksombat, C., Hongtrakul, V., and Suppakul, P. (2010) Development and characterization of a prototype of a lactic acid-based time-temperature indicator for monitoring food product quality. J. Food Eng. 100, 427-434. crossref(new window)

Yan, S., Huawei, C., Limin, Z., Fazheng, R., Luda, Z., and Hengtao, Z. (2008). Development and characterization of a new amylase type time-temperature indicator. Food Control 19, 315-319. crossref(new window)

Zakrys, P. I., Hogan, S. A., O'Sullivan, M. G., Allen, P., and Kerry, J. P. (2008) Effects of oxygen concentration on the sensory evaluation and quality indicators of beef muscle packed under modified atmosphere. Meat Sci. 79, 648-655. crossref(new window)

Zhang, Y., Mao, Y., Li, K., Dong, P., Liang, R., and Luo, Xin. (2011) Models of Pseudomonas growth kinetics and shelf life in chilled Longissimus dorsi muscles of beef. Asian-Aust. J. Anim. Sci. 24, 713-722. crossref(new window)