Applied research on determination of mutton's freshness by temperature-time indicator system based on lipase detection

Authors

TIAN Pan, Food College of Shihezi University, Shihezi, Xingjiang 832000, China
LU Shiling, Food College of Shihezi University, Shihezi, Xingjiang 832000, China
GUO Sujuan, Food College of Shihezi University, Shihezi, Xingjiang 832000, China

Abstract

Mutton's biochemical, physicochemical and microbial indexes were measured with a temperature-time indicator system based on lipase detection in the cold chain logistics of mutton. These indexes include TVBN, POV, shear force, the total number of microorganisms, pH, muscle color odor, flexibility, organization morphological etc. The results showed that the color of the indicator card was associated with the freshness of mutton directly. When the mutton was at first grade, the pH of the mixed indicator was greater than 7.5, the color was purple, blue, green, blue, turquoise. When at second grade, the pH of mixed indicator was 7.50～6.80, the color was light green, yellowish green. When at corruption stage, the pH of mixed indicator respectively was Less than 6.8, the color was yellow, light yellow.

Publication Date

8-28-2015

First Page

148

Last Page

151,158

DOI

10.13652/j.issn.1003-5788.2015.04.039

Recommended Citation

Pan, TIAN; Shiling, LU; and Sujuan, GUO (2015) "Applied research on determination of mutton's freshness by temperature-time indicator system based on lipase detection," Food and Machinery: Vol. 31: Iss. 4, Article 39.
DOI: 10.13652/j.issn.1003-5788.2015.04.039
Available at: https://www.ifoodmm.cn/journal/vol31/iss4/39

References

[1] Kalae P，Krizek M，Pelikanova T，et al. Contents of poly-amines in seleeted foods[J]. Food Chemistry，2005，90(4)：561～564.
[2] 石亚中，伍亚华，许晖，等. 竹叶黄酮与V_c、V_E复配对冷却猪肉品质的影响[J]. 食品与机械，2013，29(1):180～183.
[3] 刘骁，谢晶，林永艳，等. 复合生物保鲜剂对猪肉保鲜的研究[J]. 食品与机械，2011，27(6): 199～203.
[4] Bobelyn E，Hertog M，Nicolaim. Applicability of an enzymatic time temperature integrator as a quality indicator for mushrooms in the distribution chain[J]. Postharvest Biology and Technology，2006,42(1): 104～114.
[5] 王晓原，李军.GM(1,1)模型在区域物流规模预测中的应用[J].武汉理工大学学报(交通科学与工程版)，2005，29(3):613～615.
[6] Rodriguez N, Zaritzky N E. Development of a time-temperature integrator indicator for frozen beef[J]. Food Sci., 1983,48(5): 1 526～1 531.
[7] Wells J H, Singh R P, Noble A C. A graphical interpretation of time-temperature related quality changes in frozen food[J]. Food Sic.,1987,52(2): 436～439.
[8] 吴丹.碱性脂肪酶货架寿命指示体系的开发[D].杭州:浙江大学, 2005.
[9] 宁鹏，费英，徐幸莲，等.碱性脂肪酶性时间—温度指示卡反应体系的研究[J].南京农业大学学报,2009，32(1):115～120.
[10] 郭素娟，卢士玲，李开雄，等. 基于TTI的冷鲜羊肉新鲜度研究[J]. 食品工业科技，2014，35(13):112～116.
[11] George Petee Wachtell. Time temperature integrating indicator device and method: US，3965741[P]. 1976—06—29.
[12] Ronald J Veitch，Helmut Jakusch，Peter Heilmann. Temperature indicator for deep frozen products: US，5490476[P]. 1996—02—13.
[13] Sigmund Hoffman. Frozen food thawing indicator: US, 2553369[P]. 1948-11-16.
[14] 杨华，娄永红.国产碱性脂肪酶的测定方法和特性研究[J].中国食品学报，2006，6(3): 138～142.
[15] 秦瑞升，谷雪莲，刘宝林. 不同贮藏温度对速冻羊肉品质影响的实验研究[J]. 食品科学，2007，28(8): 495～497.
[16] 李利. 不同温度处理对羊肉宰后成熟速度和食用品质的影响[D]. 内蒙古：内蒙古农业大学，2003.
[17] 罗欣，黄明，朱燕. 电刺激技术在牛肉快速成熟中的应用研究[J]. 农业工程学报，2001，17(6): 127～131.