지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2013.1
- 수록면
- 439 - 447 (9page)
이용수
초록· 키워드
오류제보하기
Time-temperature integrators (TTIs) are simple and cost-efficient tools which may be used to predict food quality. Enzymatic TTIs are devised to indicate food quality in the form of color alterations from green to red, based on the cumulative impacts of temperature and time period on the enzymatic reactions. In this study, the quality of ground beef patties was investigated for the parameters of pH levels, color, VBN, water holding capacity, and total microbial counts, depending on various storage temperatures (5, 15, and $25^{\circ}C$). TTIs were attached to the surface of the ground beef patties in order to evaluate the degree of correlating colorimetric changes with the determined quality parameters. Through the Arrhenius equation, activation energy and constant reaction rates of TTI, VBN, and total microbial counts were calculated as to observe the relationship between enzymatic reactions of the TTI and food spoilage reactions of the ground beef patties. VBN and total microbial counts were already increased to reach decomposition index (VBN: 20, total microbial count: 7-8 Log CFU/g) of meat at middle stage of storage period for each storage temperature. Although activation energy of TTI enzymatic reactions and food spoilage reactions of the ground beef patties were similar, the change of TTI color was not a coincidence for food spoilage at $5^{\circ}C$ and $15^{\circ}C$ of storage temperature. It was suggested that TTI should be designed individually for storage temperature, time, type of meat, or decomposition index of meat.
목차
등록된 정보가 없습니다.
참고문헌 (28)
참고문헌 신청
Bobelyn, E. / 2006 / Applicability of an enzymatic time temperature integrator as a quality indicator for mushrooms in the distribution chain / Postharvest Biol. Technol 42:104~114
Bruckner, S. / 2013 / A predictive shelf life model as a tool for the improvement of quality management in pork and poultry chains / Food Control 29:451~460
변고은 / 2009 / 쇠고기 저장 중 이취발생에 대한 Indicator 탐색 / 한국축산식품학회지 29(3):325~333
Chun, J. Y. / 2009 / Changes in TTI-value of model beef depending on time-temperature and dimension / In The annual conference of 41st Korean Society for Food Science of Animal Resources
Claeys, W. L. / 2002 / Intrinsic time temperature integrators for heat treatment of milk / Trends Food Sci. Tech 13:293~311
Bruckner, S. / 2013 / A predictive shelf life model as a tool for the improvement of quality management in pork and poultry chains / Food Control 29:451~460
변고은 / 2009 / 쇠고기 저장 중 이취발생에 대한 Indicator 탐색 / 한국축산식품학회지 29(3):325~333
Chun, J. Y. / 2009 / Changes in TTI-value of model beef depending on time-temperature and dimension / In The annual conference of 41st Korean Society for Food Science of Animal Resources
Claeys, W. L. / 2002 / Intrinsic time temperature integrators for heat treatment of milk / Trends Food Sci. Tech 13:293~311
이 논문의 저자 정보
최근 본 자료
댓글(0)
0