Investigation on Beef Quality Indicator of Off-Flavor Development during Storage

Byeon, Ko-Eun; An, Soo-Rim; Shim, Soo-Dong; Lee, Jung-Young; Hong, KwangWon; Min, Sang-Gi; Lee, Seung‐Ju

doi:10.5851/kosfa.2009.29.3.325

Cited by 11 publications

(11 citation statements)

References 16 publications

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“…Analysis of Arrhenius temperature dependence of quality indices for ground beef and response of microbial TTI In an analysis of the temperature dependence of deteriorated quality of ground beef and response of TTI, the rate constants were determined on the basis of previous research of Byeon et al (2009). We calculate the rate constants for the zero-order reactions using Eq.…”

Section: Measurement Of Titratable Acidity (Ta) Of the Microbial Tti mentioning

confidence: 99%

Application of a Prototype of Microbial Time Temperature Indicator (TTI) to the Prediction of Ground Beef Qualities during Storage

Kim¹,

Jung²,

Park³

et al. 2012

Korean Journal for Food Science of Animal Resources

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The predictive ability for off-flavor development and quality change of ground beef was evaluated using a microbial time temperature indicator (TTI). Quality indices such as off-flavor detection (OFD) time, color, pH, volatile basic nitrogen (VBN), aerobic mesophilic bacteria (AMB) counts, and lactic acid bacteria (LAB) counts were measured during storage at 5, 10, 15, and 25 o C, respectively. Arrhenius activation energies (Ea) were estimated for temperature dependence. The Ea values for TTI response (changes in titratable acidity (TA)), VBN, AMB counts, LAB counts, and freshness, which is defined based on OFD time for quality indices of ground beef, were 106.22 kJ/mol, 58.98 kJ/mol, 110.35 kJ/mol, 116.65 kJ/ mol, and 92.73 kJ/mol, respectively. The Ea of microbial TTI was found to be closer to those of the AMB counts, LAB counts, and freshness. Therefore, AMB counts, LAB counts, and freshness could be predicted accurately by the microbial TTI response due to their Ea similarity. The microbial TTI exhibited consistent relationships between its TA change and corresponding quality indices, such as AMB counts, LAB counts, and freshness, regardless of storage temperature. Conclusively, the results established that the developed microbial TTI can be used in intelligent packaging technology for representing some selected quality indices of ground beef.

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Section: Measurement Of Titratable Acidity (Ta) Of the Microbial Tti mentioning

confidence: 99%

Application of a Prototype of Microbial Time Temperature Indicator (TTI) to the Prediction of Ground Beef Qualities during Storage

Kim¹,

Jung²,

Park³

et al. 2012

Korean Journal for Food Science of Animal Resources

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“…The authors had already published a paper regarding beef quality changes during storage, kinetic equations at different temperatures and Arrhenius parameters (Byeon et al, 2009). The relevant data were cited as shown in Table 1.…”

Section: Kinetic and Arrhenius Parameters For Beef Qualitiesmentioning

confidence: 99%

“…In this study, E a for temperature dependence of beef qualities and TTI color changes were analyzed and compared to select beef quality which could be best represented by TTI. The beef qualities and their E a considered here were all referred from our previous work (Byeon et al, 2009). An enzymatic TTI in use was devised based on laccase (an oxidase).…”

Section: Introductionmentioning

confidence: 99%

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Selection of Beef Quality Factors Represented by Time-Temperature Integrator (TTI)

Kim¹,

Kim²,

Jung³

et al. 2012

Korean Journal for Food Science of Animal Resources

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Beef qualities which can be properly predicted by time-temperature integrator (TTI), a chromatic indicator, were selected in terms of its similarity of temperature dependence between beef qualities and TTI, denoted by Arrhenius activation energy (E a ). The high similarity is required to afford accurate prediction. A devised enzymatic TTI based on laccase (an oxidase), which catalyses the oxidation on 2,2'-azino-bis-(3-ethylbenzothiazoline-6-sulphonic acid) producing color development, was applied. The factors of beef quality, such as volatile basic nitrogen (VBN), pH, color (CIE L*, a*), Warner-Bratzler shear force (WBSF), Pseudomonas spp. count, and lactic acid bacteria (LAB) count were considered for the selection. E a (55.48 kJ/mol) of the TTI was found to be similar to those of the beef qualities (all referred) in the order of LAB count (53.54 kJ/mol), CIE a* value (61.86 kJ/mol), pH (65.51 kJ/mol), Pseudomonas spp. Count (44.54 kJ/mol), VBN (67.98 kJ/ mol), WBSF (40.67 kJ/mol), and CIE L* value (33.72 kJ/mol). The beef qualities with more similar E a to that of the TTI showed less difference between real and TTI predicted levels. In conclusion, it was found out that when applying TTI to food packages, their E a similarity should be checked to assure accurate estimation of food quality levels from TTI response.

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“…먼저, 명태의 steady 저장 중 특수 관능기법인 R-index에 의한 이취검지시간을 검지하였고, 이 화학적, 생물학적 품질인자를 측정하였다. 이취검지시간의 온도의존성의 관계식 알고리즘 (Byeon et al, 2009) Robinson et al, 2004;Park and Lee, 2008).…”

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Using Modeling to Predict Alaska Pollack Quality during Storage

Shim¹,

Kim²,

An³

et al. 2010

Korean Journal of Fisheries and Aquatic Sciences

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Several quality parameters affecting Alaska pollack, Theragra chalcogramma, were measured and modeled kinetically under storage at different temperatures: the K-value, trimethylamine (TMA), volatile basic nitrogen (VBN), Torry meter, pH, acid value (AV), total viable cell count (TVC), and colony forming units (CFU) of Pseudomonas spp. The off-flavor development time (ODT) was also measured using the R-index sensory test and modeled kinetically. Among the quality parameters, the CFU of Pseudomonas spp. was an indicator of the ODT according to a similarity in the Arrhenius temperature dependence, which was derived as a criterion mathematically. The temperature dependence was represented by the Arrhenius's activation energy (E a ). On comparing the E a of the quality factors and the ODT, the similarity in the temperature dependence was found to be high in the order Pseudomonas spp., pH, VBN, TVC, K-value, TMA, AV, and Torry meter. Therefore, Pseudomonas spp. was identified as the primary indicator of ODT.

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Investigation on Beef Quality Indicator of Off-Flavor Development during Storage

Cited by 11 publications

References 16 publications

Application of a Prototype of Microbial Time Temperature Indicator (TTI) to the Prediction of Ground Beef Qualities during Storage

Application of a Prototype of Microbial Time Temperature Indicator (TTI) to the Prediction of Ground Beef Qualities during Storage

Selection of Beef Quality Factors Represented by Time-Temperature Integrator (TTI)

Using Modeling to Predict Alaska Pollack Quality during Storage

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