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

• Published in: FOOD SCIENCE AND TECHNOLOGY RESEARCH Vol. 26; no. 1; pp. 9 - 16
• Main Authors: Jaiswal, Rohit Kumar, Mendiratta, Sanjod Kumar, Talukder, Suman, Soni, Arvind, Chand, Sagar, Saini, Babu Lal
• Format: Journal Article
• Language: English
• Published: Tsukuba Japanese Society for Food Science and Technology 2020; The Japanese Society for Food Science and Technology; Japan Science and Technology Agency
• Subjects: Abuse; Chickens; Color; Correlation; Frozen foods; Lipase; Meat; Parameters; Poultry; poultry meat; Substrates; Supply chains; temperature abuse; time temperature indicator (TTI)

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 dec...