Application of Lipase Based Enzymatic Time Temperature Indicator (TTI) as Quality Marker for Frozen Chicken Meat

Abstract

Lipase based enzymatic TTI was prepared using tricaprylin as substrate to monitor thermal abuse history of frozen chicken meat during supply chain. TTI showed an irreversible distinct colour change from initial green to intermediate orange to final red during temperature abuse with corresponding decrease in pH of TTI solution from 8.11 to 6.93 and 5.75, respectively. Temperature dynamicity of TTI on kinetic parameters was derived through Arrhenius equation and activation energy (Ea) of TTI was calculated as 50.94 kJ/mol. At different temperature abuse conditions viz. 5 ± 1 ℃, 15 ± 1 ℃, 25 ± 1 ℃, and 35 ± 1 ℃, quantitative changes in various parameters of chicken meat were evaluated and correlated with distinct colour response of TTI. The results showed significant correlation of parameters with colour changes in TTI at 35 ± 1 ℃, insignificant correlation at 5 ± 1 ℃ and 15 ± 1 ℃ and slight correlation at 25 ± 1 ℃ indicating concurrent change in quality characteristics of frozen chicken meat on exposure to different temperature abuse conditions. Therefore, suggesting single lipase based enzymatic TTI cannot be utilized for quality marking of frozen chicken meat at different temperature abuse conditions.

Development of novel paper‐based colorimetric indicator labels for monitoring shelf life of chicken breast fillets

“…Çapan and Bağdatli (2021) found significant differences between the counts of yeast‐mold microorganisms in the commercially available chicken breast and chicken thigh meat produced by organic and conventional methods. In a different study, Jaiswal et al (2021) reported that an increment in the yeast‐mold count during discrete storage conditions (5, 15, 25, and 35°C) of the frozen chicken breast meat, as increasing storage temperature, depending on color changes (from green to red) in time–temperature indicators.…”

Principle, development and application of time–temperature indicators for packaging

“…The first developed enzymatic TTI was based on oxidoreductase and a phenolic derivative with an irreversible colourless‐to‐brown colouration 21 . Afterwards, diverse enzymes, such as phospholipase, 27 urease, 28 lipase, 29,30 laccase, 31,32 glucoamylase 33 and tyrosinase, 34 have been applied for enzymatic TTIs.…”

“…They evaluated the applicability of the TTI for poultry chain by attaching a TTI containing 60% of amylase to the primary packaging of chilled boneless chicken breast and found the result corroborated with the temperature record in meat samples during distribution. In 2020, Jaiswal et al30 investigated the ability of lipase-based TTIs to monitor the thermal abuse for frozen chicken with tricaprylin as the substrate and found that single lipase-based enzymatic TTIs failed to monitor food quality at different thermal abuse conditions.In 2019, based on the commercial OnVu™ TTI (photochromic reaction based), Albrecht et al68 developed an activation model to adapt its discolouration process to food products of different shelf lives and a second model to predict the discolouration under dynamic temperature conditions, which were both validated under laboratory conditions. They also validated the TTI as shelf life indicator with real fresh poultry meat under practical conditions.…”

Informative and corrective responsive packaging: Advances in farm‐to‐fork monitoring and remediation of food quality and safety

“…A study on lipase‐based enzymatic TTI was conducted by Jaiswal et al. (2020). The indicator showed an obvious color change from green to orange and then red because the free fatty acids produced by lipase hydrolysis of fats resulted in a decrease in pH.…”

“…Enzymatic TTI response depends on the reaction catalyzed by an enzyme at a certain temperature scope (Pandian et al, 2020). A study on lipase-based enzymatic TTI was conducted by Jaiswal et al (2020). The indicator showed an obvious color change from green to orange and then red because the free fatty acids produced by lipase hydrolysis of fats resulted in a decrease in pH.…”