Response of microbial time temperature indicator to quality indices of chicken breast meat during storage

Park, Hyeri; Kim, Yeon Ah; Jung, Seung Won; Kim, Hyun-Chul; Lee, Seung‐Ju

doi:10.1007/s10068-013-0196-4

Cited by 30 publications

(9 citation statements)

References 22 publications

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“…The higher the storage temperature, the faster the color of TTI changing and the faster the RGB value decreasing. The results were similar to Park's work (Park, Kim, Jung, Kim, & Lee, 2013).…”

Section: Resultssupporting

confidence: 91%

“…According to Park et al. (2013), the higher the storage temperature, the faster the food quality changes; and the faster the number of bacteria grows, the easier it is to spoilage and deteriorate. Similarly, the higher the storage temperature, the easier it is for the substance on the functional layer to diffuse to the reference indicator layer, and the faster TTI' color changes.…”

Section: Resultsmentioning

confidence: 99%

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Prediction of fruit quality based on the RGB values of time–temperature indicator

Yang

2020

Journal of Food Science

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Time–temperature indicators (TTIs) are cost‐efficient tools that may be used to predict food quality. In this paper, a diffusion TTI was used to predict fruit quality during storage. Both the color changing characters of TTI and the quality parameters, including weight loss, soluble solids content, vitamin C content, titratable acidity, and antioxidant capacity of three kinds of fruits (kiwifruit, strawberry, and mango), were investigated for storage temperatures (5, 10, 15, and 20 °C). The relationships between the color changing properties and fruit quality parameters have been built based on the activation energy (Ea). The results showed that the storage temperature and time had significant effects on the color changing of TTI and fruit quality. The RGB value of TTI decreased with time, and the higher the storage temperature, the faster the RGB value reduced. Also, the higher the storage temperature, the faster the fruit quality changed and the poorer they were. Furthermore, all of the differences of Ea between TTI color response and fruit quality change are less than 25 kJ/mol, which indicates that the TTI can be used to predict these fruit quality. Finally, prediction models were built and validated based on the RGB values of TTI. It provides the possibility for low‐cost quality monitoring and has more application potential in food quality predicting. Practical Application By monitoring the color change of diffuse time–temperature indicator (TTI) and the quality change of fruit, the feasibility of TTI for fruit quality monitoring was determined and the quality prediction model was established. The diffusion TTI and fruit quality prediction model can realize the monitoring and predicting of fruit quality based on the TTI, which provides a basis for the combination of TTI Quick Response Code and fruit quality monitoring, with a view to achieving fruit quality status by scanning the Quick Response Code of TTI with mobile phones in the future. This method may provide a new solution to monitor the fruit quality during storage and distribution based on visualization technology that can simplify the methods of detecting fruit quality and achieve fast quality detection. It provides the possibility for low‐cost quality monitoring and has more application potential in food quality predicting. Further studies on diffusion TTI are needed to develop its application in more field of food and make the diffusion TTI an intelligent mean for food quality monitoring and predicting.

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Section: Resultssupporting

confidence: 91%

Section: Resultsmentioning

confidence: 99%

Prediction of fruit quality based on the RGB values of time–temperature indicator

Yang

2020

Journal of Food Science

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“…The growth of L. sakei in the TTI was very similar to the growth of LAB in the meat and the end of product's shelf life coincided with a LAB population level of 10 7 cfu/g (Hariklia Vaikousi, Biliaderis, & Koutsoumanis, 2009). Park, Kim, Jung, Kim, and Lee (2013) developed a TTI based on other LAB (Weissella cibaria) for vacuum packed chicken breast. The authors found that the TTI could be used as an indicator of the growth of coliform bacteria.…”

Section: 1mentioning

confidence: 75%

Active and intelligent packaging systems for a modern society

2014

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Active and intelligent packaging systems are continuously evolving in response to growing challenges from a modern society. This article reviews: (1) the different categories of active and intelligent packaging concepts and currently available commercial applications, (2) latest packaging research trends and innovations, and (3) the growth perspectives of the active and intelligent packaging market. Active packaging aiming at extending shelf life or improving safety while maintaining quality is progressing towards the incorporation of natural active agents into more sustainable packaging materials. Intelligent packaging systems which monitor the condition of the packed food or its environment are progressing towards more cost-effective, convenient and integrated systems to provide innovative packaging solutions. Market growth is expected for active packaging with leading shares for moisture absorbers, oxygen scavengers, microwave susceptors and antimicrobial packaging. The market for intelligent packaging is also promising with strong gains for time-temperature indicator labels and advancements in the integration of intelligent concepts into packaging materials.

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“…Xu et al (2017) established a tyrosinase-based TTI for determining the turbot sashimi quality using total plate counts. Park et al (2013a) employed a prototype of LAB-based TTI to identify the quality changes of vacuum packaged chicken breast during storage. Wang et al (2017b) developed a plasmonic thermal history indicator taking advantage of the localized surface plasmon resonance of gold nanoparticles (AuNPs) synthesized in situ in alginate.…”

Section: Time-temperature Indicators (Tti)mentioning

confidence: 99%

Recent Developments in Smart Food Packaging Focused on Biobased and Biodegradable Polymers

Salgado¹,

Giorgio²,

Musso³

et al. 2021

Front. Sustain. Food Syst.

157

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Food packaging has a crucial function in the modern food industry. New food packaging technologies seek to meet consumers and industrial's demands. Changes related to food production, sale practices and consumers' lifestyles, along with environmental awareness and the advance in new areas of knowledge (such as nanotechnology or biotechnology), act as driving forces to develop smart packages that can extend food shelf-life, keeping and supervising their innocuousness and quality and also taking care of the environment. This review describes the main concepts and types of active and intelligent food packaging, focusing on recent progress and new trends using biodegradable and biobased polymers. Numerous studies show the great possibilities of these materials. Future research needs to focus on some important aspects such as possibilities to scale-up, costs, regulatory aspects, and consumers' acceptance, to make these systems commercially viable.

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Response of microbial time temperature indicator to quality indices of chicken breast meat during storage

Cited by 30 publications

References 22 publications

Prediction of fruit quality based on the RGB values of time–temperature indicator

Prediction of fruit quality based on the RGB values of time–temperature indicator

Active and intelligent packaging systems for a modern society

Recent Developments in Smart Food Packaging Focused on Biobased and Biodegradable Polymers

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