Kim Min Jung, Park Hye Ri, Lee Seung Ju
Center for Intelligent Agro-Food Packaging (CIFP), Department of Food Science and Biotechnology, Dongguk University-Seoul, Seoul, 04620 Korea.
Food Sci Biotechnol. 2016 Jun 30;25(3):713-719. doi: 10.1007/s10068-016-0124-5. eCollection 2016.
Time-temperature integrators (TTIs) can be used to predict food deterioration. However, underestimation of the magnitude of deterioration is not desirable. This study aims to establish guidelines in terms of temperature dependency (Arrhenius activation energy, Ea) to avoid such underestimation by proper use of TTIs. A case study was executed with a microbial TTI and milk. The Ea of the TTI color change was 106 kJ/mol and those of milk deterioration factors aerobic mesophilic bacteria count, lactic acid bacteria count, ln lactic acid %, and pH were 101, 107, 122, and 145 kJ/mol, respectively. The deterioration factors with values of Ea larger than that of TTI, ln lactic acid %, LAB, and pH, were found to be underestimated as compared to their actual levels by prediction from TTI color change, leading to potential consumption of deteriorated milk.
时间 - 温度积分仪（TTIs）可用于预测食品变质。然而，对变质程度的低估是不可取的。本研究旨在制定关于温度依赖性（阿累尼乌斯活化能，Ea）的指导方针，以便通过合理使用TTIs来避免这种低估。以一种微生物TTI和牛奶进行了案例研究。TTI颜色变化的Ea为106 kJ/mol，牛奶变质因素好氧嗜温菌计数、乳酸菌计数、乳酸百分比的自然对数以及pH的Ea分别为101、107、122和145 kJ/mol。发现Ea值大于TTI的变质因素，即乳酸百分比的自然对数、乳酸菌和pH，通过TTI颜色变化预测时，与它们的实际水平相比被低估，这可能导致饮用变质牛奶。
