A solid‐state time‐temperature indicator used in chilled fresh pork monitoring

Meng, Jingjing; Qian, Jing; Tang, Yuanyuan

doi:10.1002/pts.2328

Cited by 25 publications

(15 citation statements)

References 14 publications

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“…The minimum value of the seven relative deviation values was 4.83% (much less than 15%), indicating that the TTI corresponding to this minimum value can accurately indicate the quality of chilled fresh pork. This optimal TTI was consistent with the TTI obtained by Meng et al (2017) using the traditional method. Hence, the new method also applies to different food and other types of TTIs.…”

Section: Validation the Applicability Of The New Matching Methodssupporting

confidence: 85%

“…Hence, it is significant to match other types of food and TTIs to verify the new matching method. Meng, Qian, and Tang (2017) prepared seven different solid-state enzymatic TTIs without gold nanoparticles and matched them to chilled fresh pork using the traditional matching method. In their experiment, the color difference described by CIE1976 LAB system characterized the response of TTIs, and the thiobarbituric acid value measured according to Witte, Krause, and Bailey (1970) represented the pork quality.…”

Section: Validation the Applicability Of The New Matching Methodsmentioning

confidence: 99%

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A new method for matching gold nanoparticle‐based time–temperature indicators with muffins without obtaining activation energy

Zhang

Sun

et al. 2020

Journal of Food Science

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Time–temperature indicators (TTIs) can monitor the quality and safety of food. A new temperature–time point comparison method was proposed to match TTIs with food. This method omits the step of calculating activation energy (Ea). It only compares the difference between TTI response time and food shelf life to determine their matching degree. Taking gold nanoparticle‐based TTIs and muffins as experimental objects, the new and the traditional matching methods were used to match the absorbance of TTI and the peroxide value of muffins. The two results are not significantly different. TTIs with gelatin solution and gold precursor solution concentration of 150.00 and 2.05 mg/mL, respectively, can show the quality of muffins. TTIs changed from light yellow to pink and finally appeared deep purple. The deep purple represented spoilage and inedibility of muffins. Comparing Ea of food and that of TTIs can preliminarily evaluate their matching degree, improving the experiment efficiency. Hence, it is reasonable to use the traditional matching method in most cases, and use the new method only when Ea of food cannot be obtained. Practical Application The deterioration rate of food is usually calculated by developing kinetic models of characteristic quality parameters. When the reaction rate is unavailable or inaccurate, the activation energy of food cannot be obtained. In this case, it is impossible to match TTIs with food based on the traditional method. This research develops a new matching method and helps TTIs and food to be matched without considering activation energy. It will promote the application of TTIs in more products.

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Section: Validation the Applicability Of The New Matching Methodssupporting

confidence: 85%

Section: Validation the Applicability Of The New Matching Methodsmentioning

confidence: 99%

A new method for matching gold nanoparticle‐based time–temperature indicators with muffins without obtaining activation energy

Zhang

Sun

et al. 2020

Journal of Food Science

Self Cite

View full text Add to dashboard Cite

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“…Meng et al [6] defined time-temperature indicators (TTI) as a small device placed on a product or package that can be used to record, monitor, and indicate the time-temperature history on the quality of perishable product during the cold chain transportation and storage from the point of producer to the end consumer. Temperature is a critical factor influencing the food quality and safety during retail outlet or distribution and storage.…”

Section: Time-temperature Indicatorsmentioning

confidence: 99%

“…Smart packaging has been widely applied on various types of food products [6][7][8][9]. The use of these packaging systems could facilitate the consumers to know the quality and the condition of packaged food (food spoilage, ripeness, or degree of fermentation) without damaging the package.…”

Section: Introductionmentioning

confidence: 99%

Valorization of Food Processing By-Products as Smart Food Packaging Materials and Its Application

Rawdkuen¹,

Kaewprachu²

2020

Food Preservation and Waste Exploitation

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Traditional food packaging systems cannot provide any information related to the food quality during storage to consumers. Recently, the renewable resources have been considered as starting materials for making biodegradable packaging film. A variety of food processing by-products have been utilized, either alone or in mixtures, to produce packaging films with proper properties. It shows high possibility for smart biodegradable filmmaking as well as is applicable in the food industry. In order to monitor the food quality and to reduce the food loss and waste, a new packaging technology has been increasingly developed. Smart packaging refers to packaging systems which can monitor, detect, and inform about the qualities of food in real time. Indicator is the most commonly used device, which can communicate through direct visual change, especially in color. Natural extract and synthetic color are usually added into smart packaging films. However, synthetic dyes may be harmful to the consumers' health. Thus, the use of natural extract has been increased. Smart packaging films can be applied to various types of food products in order to monitor the food quality during transportation and storage. Thus, smart packaging could be used as a nondestructive tool to detect the food quality.

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“…This indicator has shown potential to be applied to fresh produce during cold chain distribution for monitoring the quality status and thermal history. Recently, Meng et al fabricated a novel solid‐state enzymatic TTI that consisted of an agar cover and the reaction coating. Agar solution (3%) was transferred into a container up to a certain volume, and the container was then placed in the refrigerator to form a solid agar cover.…”

Section: Indicators Used In Meat Industrymentioning

confidence: 99%

An overview of smart packaging technologies for monitoring safety and quality of meat and meat products

et al. 2018

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The food packaging sector has experienced much development since its inception. In the past few decades, innovations in packaging sector have led to the development of smart packaging (SP) systems that carve a niche in a highly competitive food industry. SP systems have great potential for improving the shelf‐life, and safety of food products apart from their basic roles of protecting the products against unwanted biological, chemical, and physical damage and keeping them clean. Indicators and sensors, SP components, are used for real‐time monitoring of meat quality and subsequently inform the retailers and consumers about the freshness, microbiological, temperature, and shelf life status of the products. Barcodes and radio‐frequency identification tags are employed in meat packaging for real‐time information about the authenticity, and traceability of the products in the supply chain. Recently, innovations in SP technologies resulted in fast, sensitive, and effective detection, sensing, and record keeping of freshness, microbiological, and shelf life status of meat and meat products. The SP system shows promise for extensive utilization in the meat industry in response to the consumer appreciation for safe, and quality meat products, as well as their waste reduction notions. This paper gives an updated overview of ongoing scientific research, and recent technological advances that offer the perspectives of developing smart meat packaging systems that are capable of monitoring the physical, microbial, and chemical changes of the package contents from producer to the point of sale and even beyond, and remediating potential adverse reactions.

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A solid‐state time‐temperature indicator used in chilled fresh pork monitoring

Cited by 25 publications

References 14 publications

A new method for matching gold nanoparticle‐based time–temperature indicators with muffins without obtaining activation energy

A new method for matching gold nanoparticle‐based time–temperature indicators with muffins without obtaining activation energy

Valorization of Food Processing By-Products as Smart Food Packaging Materials and Its Application

An overview of smart packaging technologies for monitoring safety and quality of meat and meat products

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