Development of a lipase-based time temperature indicator system for monitoring ground beef quality
Tóm tắt
A time-temperature indicator (TTI) based on Burkholderia cepacia lipase (BCL) activity was developed for monitoring ground beef quality under dynamic storage conditions. The growth of Pseudomonas spp., the major specific spoilage bacterium in meat, was used as a ground beef spoilage index. Arrhenius and logistic models were used to show temperature dependence of the growth of Pseudomonas spp. in ground beef. Under different isothermal conditions (25, 18, 12, and 5°C), the spoilage of ground beef by Pseudomonas spp. and the color change of the BCL-TTI had similar activation energies of 47.5 and 35.8 kJ/mol, respectively. The suitability of the BCL-TTI was validated for ground beef under two dynamic storage conditions using a predictive microbial growth model. The results showed that the endpoint of the BCL-TTI system was close to the end of the shelf life for ground beef with a relative error <10%. Therefore, the BCL-TTI system developed in this study could be useful as an effective tool for monitoring quality changes in ground beef during distribution and storage.
Tài liệu tham khảo
Dalgaard P (1995) Modelling of microbial activity and prediction of shelf life for packed fresh fish. Int J Food Microbiol 26, 305–317.
Dufour D, Nicodème M, Perrin C, Driou A, Brusseaux E, and Humbert G (2008) Molecular typing of industrial strains of Pseudomonas spp. isolated from milk and genetical and biochemical characterization of an extracellular protease produced by one of them. Int J Food Microbiol 125, 188–196.
Giannakourou MC, Koutsoumanis K, Nychas GJE, and Taoukis PS (2001) Development and assessment of an intelligent shelf life decision system for quality optimization of the food chill chain. J Food Protect 64, 1051–1057.
Giannakourou MC, Koutsoumanis K, Nychas GJE, and Taoukis PS (2005) Field evaluation of the application of time temperature integrators for monitoring fish quality in the chill chain. Int J Food Microbiol 102, 323–336.
Giannuzzi L, Pinotti A, and Zaritzky N (1998) Mathematical modeling of microbial growth in packaged refrigerated beef stored at different temperatures. Int J Food Microbiol 39, 101–110.
Kerry JP, O’Grady MN, and Hogan SA (2006) Past, current potential utilization of active and intelligent packaging systems for meat and muscle-based products: A review. Meat Sci 74, 113–130.
Koutsoumanis K and Nychas GJE (1999) Chemical and sensory changes associated with microbial flora of Mediterranean boque (Boopsboops) stored aerobically at 0, 3, 7 and 10°C. Appl Environ Microbiol 65, 698–706.
Koutsoumanis K, Stamatiou A, Skandamis P, and Nychas GJE (2006) Development of a Microbial Model for the Combined Effect of Temperature and pH on Spoilage of Ground Meat, and Validation of the Model under Dynamic Temperature Conditions. Appl Environ Microbiol 72, 124–134.
Koutsoumanis K, Taoukis PS, and Nychas GJE (2005) Development of a Safety Monitoring and Assurance System (SMAS) for chilled food products. Int J Food Microbiol 100, 253–260.
Limbo S, Torri L, Sinellia N, Franzettia L, and Casiraghi E (2010) Evaluation and predictive modeling of shelf life of minced beef stored in highoxygen modified atmosphere packaging at different temperatures. Meat Sci 84, 129–136.
Nuin M, Alfaro B, Cruza Z, Argaratea N, George S, Marc YL et al. (2008) Modelling spoilage of fresh turbot and evaluation of a time-temperature integrator (TTI) label under fluctuating temperature. Int J Food Microbiol 127, 193–199.
Nychas GJE, Skandamis PN, Tassou CC, and Koutsoumanis KP (2008) Meat spoilage during distribution. Meat Sci 78, 77–89.
Olafsdóttir G, Martinsdoóttir E, Oehlenschläger J, Dalgaard P, Jensen B, and Undeland I (1997) Methods to evaluate fish freshness in research and industry. Trends Food Sci Tech 8, 258–265.
Peix A, Ramírez-Bagena MH, and Velázquez E (2009) Historical evolution and current status of the taxonomy of genus Pseudomonas. Infect Genet Evol 9, 1132–1147.
Taoukis PS (2001) Modelling the use of time-temperature indicators in distribution and stock rotation. In Food Process Modelling, Tijskens LMM, Hertog MLATM, Nicolai BM (eds.), pp. 402–431, Woodhead Publishing Ltd., UK.
Taoukis PS and Labuza TP (1989) Applicability of time-temperature indicators as shelf life monitors of food products. J Food Sci 54, 783–788.
Taoukis PS and Labuza TP (2003) Time-temperature indicators (TTIs). In Novel Food Packaging Techniques, Ahvenainen R (ed.), pp. 103–126, Woodhead Publishing Ltd., UK.
Taoukis PS, Koutsoumanis K, and Nychas GJE (1999) Use of time-temperature integrators and predictive modelling for shelf life control of chilled fish under dynamic storage conditions. Int J Food Microbiol 53, 21–31.
Tsironi T, Gogou E, Velliou E, and Taoukis PS (2008) Application and validation of the TTI based chill chain management system SMAS (Safety Monitoring and Assurance System) on shelf life optimization of vacuum packed chilled tuna. Int J Food Microbiol 128, 108–115.
Vaikousi H, Biliaderis CG, and Koutsoumanis K (2008) Development of a microbial time/temperature indicator prototype for monitoring the microbiological quality of chilled foods. Appl Environ Microbiol 74, 3242–3250.
Vaikousi H, Biliaderis CG, and Koutsoumanis KP (2009) Applicability of a microbial Time Temperature Indicator (TTI) for monitoring spoilage of modified atmosphere packed minced meat. Int J Food Microbiol 133, 272–278.
Villani F, Ercolini D, Russo F, Nasi A, and Ferranti P (2009) Mesophilic and psychrotrophic bacteria from meat and their spoilage potential in vitro and in beef. Appl Environ Microbiol 75, 1990–2001.