| Title: | Calibrations between the variables of microbial TTI response and ground pork qualities |
| Author(s): | Kim E; Choi DY; Kim HC; Kim K; Lee SJ; |
| Address: | "Department of Food Science and Technology, Dongguk University-Seoul, Seoul 100-715, Republic of Korea" |
| DOI: | 10.1016/j.meatsci.2013.04.050 |
| ISSN/ISBN: | 1873-4138 (Electronic) 0309-1740 (Linking) |
| Abstract: | "A time-temperature indicator (TTI) based on a lactic acid bacterium, Weissella cibaria CIFP009, was applied to ground pork packaging. Calibration curves between TTI response and pork qualities were obtained from storage tests at 2 degrees C, 10 degrees C, and 13 degrees C. The curves of the TTI vs. total cell number at different temperatures coincided to the greatest extent, indicating the highest representativeness of calibration, by showing the least coefficient of variance (CV=11%) of the quality variables at a given TTI response (titratable acidity) on the curves, followed by pH (23%), volatile basic nitrogen (VBN) (25%), and thiobarbituric acid-reactive substances (TBARS) (47%). Similarity of Arrhenius activation energy (Ea) could also reflect the representativeness of calibration. The total cell number (104.9 kJ/mol) was found to be the most similar to that of the TTI response (106.2 kJ/mol), followed by pH (113.6 kJ/mol), VBN (77.4 kJ/mol), and TBARS (55.0 kJ/mol)" |
| Keywords: | "Animals Calibration Colony Count, Microbial Color Food Contamination/prevention & control Food Microbiology Food Packaging Food Quality Hydrogen-Ion Concentration Lactobacillaceae/growth & development/*isolation & purification Meat/analysis/*microbiology;" |
| Notes: | "MedlineKim, Eunji Choi, Dong Yeol Kim, Hyun Chul Kim, Keehyuk Lee, Seung Ju eng Research Support, Non-U.S. Gov't England 2013/06/12 Meat Sci. 2013 Oct; 95(2):362-7. doi: 10.1016/j.meatsci.2013.04.050. Epub 2013 Apr 28" |
