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Calibrations between the variables of microbial TTI response and ground pork qualities.
- Source :
-
Meat science [Meat Sci] 2013 Oct; Vol. 95 (2), pp. 362-7. Date of Electronic Publication: 2013 Apr 28. - Publication Year :
- 2013
-
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°C, 10°C, and 13°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).<br /> (Copyright © 2013 Elsevier Ltd. All rights reserved.)
- Subjects :
- Animals
Calibration
Colony Count, Microbial
Color
Food Contamination prevention & control
Food Microbiology
Food Packaging
Food Quality
Hydrogen-Ion Concentration
Lactobacillaceae growth & development
Meat analysis
Reproducibility of Results
Swine
Thiobarbituric Acid Reactive Substances chemistry
Time Factors
Volatile Organic Compounds chemistry
Weissella growth & development
Weissella isolation & purification
Lactobacillaceae isolation & purification
Meat microbiology
Temperature
Subjects
Details
- Language :
- English
- ISSN :
- 1873-4138
- Volume :
- 95
- Issue :
- 2
- Database :
- MEDLINE
- Journal :
- Meat science
- Publication Type :
- Academic Journal
- Accession number :
- 23747630
- Full Text :
- https://doi.org/10.1016/j.meatsci.2013.04.050