基于变温发酵技术的黄金茶工夫红茶品质分析

该研究以保靖黄金茶1号1芽2叶鲜叶为原料试制工夫红茶,考察变温发酵(第一阶段40℃&第二阶段30℃)对黄金茶工夫红茶品质的影响.结果表明:变温发酵加工的工夫红茶色泽黑褐尚润,滋味甜醇、鲜爽,甜香尚高长,汤色红亮,叶底尚红匀;与恒温发酵相比,随着发酵程度的加深,茶汤颜色由红亮向红暗转变更明显,滋味由甜醇向纯和尚甜方向发展...     

Use of time-temperature integrators and predictive modeling to evaluate microbiological quality loss in poultry products

The purpose of this study was to characterize the kinetics of the spoilage process of chicken drumsticks in order to evaluate the application of an enzyme process-based time-temperature integrator (TTI) as a continuous quality monitor of poultry products. Shelf life studies were conducted at several temperatures (3 to 20 degrees C) to characterize (i) the poultry spoilage process as a function of total aerobic bacteria and Pseudomonas species populations and (ii) the TTI chroma response function. Two types of poultry products were examined: ice-packed and chill-packed drumsticks. An enzyme-based TTI with a color change response from green to yellow was used. Activation energies for each of the poultry products and each of the bacterial populations were as follows: 21.8 +/- 1.6 kcal/mol (ca. 91.2 +/- 6.7 kJ/mol) for ice-packed drumsticks and total aerobic population, 18.8 +/- 4.5 kcal/mol ca. 78.7 +/- 18.8 kJ/mol) for ice-packed drumsticks and Pseudomonas spp., 17.0 +/- 2.3 kcal/mol (ca. 71.1 +/- 9.6 kJ/mol) for chill-packed drumsticks and total aerobic population, and 14.1 +/- 3.6 kcal/mol (ca. 59.0 +/- 15.1 kJ/mol) for chill-packed drumsticks and Pseudomonas spp. The activation energy calculated for the TTI, 19.1 +/- 1.8 kcal/mol (ca. 79.9 +/- 7.5 kJ/mol), was determined to be adequately close to that of the poultry spoilage process to make effective quality predictions possible. Initial bacteria levels on the chicken drumsticks were uniform and not judged as important limiting factors in the application of TTIs to poultry products. Because the poultry spoilage process was reasonably characterized on the basis of Arrhenius kinetics, there is further need to conduct validation studies to determine the ability of TTIs to provide a continuous quality monitoring system.     

Electrospun nanofibers as food freshness and time-temperature indicators: A new approach in food intelligent packaging

Intelligent packaging with the ability to detect chemical, physical, and/or biological changes in the food is a breakthrough in the food industry. Food freshness indicators (FFI) and time-temperature indicators (TTI) are major groups of intelligent packaging. They can be fabricated as a label, providing a rapid response to food quality or storage temperature changes through color changes. Electrospinning, as an effective and versatile method of preparing continuous nanofibers, has been employed as a promising candidate to manufacture food packaging materials. More recently, electrospun nanofibers have been utilized as a novel platform for the development of FFI/TTI intelligent packaging due to their excellent properties including high molecular orientation, high porosity, high surface area with tailored morphology, and a high level of versatility. This article reviews the morphological/thermal properties, color response activity, and stability of electrospun nanofibers mats as intelligent food packaging (i.e., FFI and TTI-based electrospun nanofibers). The applications of FFI/TTI-based nanofibrous on different food commodities are discussed. Finally, the existing limits and perspectives for the development of electrospinning in the area of intelligent food packaging are discussed.     

Modelling spoilage of fresh turbot and evaluation of a time-temperature integrator (TTI) label under fluctuating temperature

Kinetic models were developed to predict the microbial spoilage and the sensory quality of fresh fish and to evaluate the efficiency of a commercial time-temperature integrator (TTI) label, Fresh Check(R), to monitor shelf life. Farmed turbot (Psetta maxima) samples were packaged in PVC film and stored at 0, 5, 10 and 15 degrees C. Microbial growth and sensory attributes were monitored at regular time intervals. The response of the Fresh Check device was measured at the same temperatures during the storage period. The sensory perception was quantified according to a global sensory indicator obtained by principal component analysis as well as to the Quality Index Method, QIM, as described by Rahman and Olley [Rahman, H.A., Olley, J., 1984. Assessment of sensory techniques for quality assessment of Australian fish. CSIRO Tasmanian Regional Laboratory. Occasional paper n. 8. Available from the Australian Maritime College library. Newnham. Tasmania]. Both methods were found equally valid to monitor the loss of sensory quality. The maximum specific growth rate of spoilage bacteria, the rate of change of the sensory indicators and the rate of change of the colour measurements of the TTI label were modelled as a function of temperature. The temperature had a similar effect on the bacteria, sensory and Fresh Check kinetics. At the time of sensory rejection, the bacterial load was ca. 10(5)-10(6) cfu/g. The end of shelf life indicated by the Fresh Check label was close to the sensory rejection time. The performance of the models was validated under fluctuating temperature conditions by comparing the predicted and measured values for all microbial, sensory and TTI responses. The models have been implemented in a Visual Basic add-in for Excel called "Fish Shelf Life Prediction (FSLP)". This program predicts sensory acceptability and growth of spoilage bacteria in fish and the response of the TTI at constant and fluctuating temperature conditions. The program is freely available at http://www.azti.es/muestracontenido.asp?idcontenido=980&content=15&nodo1=30&nodo2=0.     

A review of aerobic and psychrotrophic plate count procedures for fresh meat and poultry products

This is a review of reports that employed aerobic plate counts on fresh meat and poultry products since 1985; it lists synopses of 100 applications. A total of 15 different plating media were used, with 48 (48%) being either plate count agar (PCA) or tryptone glucose yeast extract agar. The temperature-time relations ranged from a low temperature of 20 degrees C for 120 h to 37 degrees C for 24 h. Some 29 different temperature-time combinations were used among the total of 109, with 21 (19.3%) being 35 degrees C/48 h, followed by 12 (11.0%) at 32 degrees C/48 h, 11 (10.1%) at 25 degrees C/48 h, and 9 (8.3%) at 25 degrees C/72 h. Fifty-four (49.5%) plate count applications employed incubation temperatures of 30 degrees C and below. From the 26 reports that employed psychrotrophic counts, 16 (61.5%) used PCA; 18 different temperature-time combinations were used, with 7 degrees C/10 d employed by only four. Twenty-one (80.8%) employed an incubation temperature at or <10 degrees C, and five employed an incubation temperature >10 degrees C. There is a serious need for some consensus on methodologies for aerobic and psychrotrophic counts on fresh meat and poultry products.     

基于扩散型时间-温度指示器表征鲜银耳贮藏过程品质变化

为了研究扩散型时间-温度指示器(Time-Temperature Indicator,TTI)能否表征鲜银耳贮藏过程中品质变化,分别研究了不同贮藏温度(5、13、17、23 ℃)下,扩散型TTI的颜色变化和鲜银耳品质(失重率、可溶性糖含量及丙二醛含量)变化情况,通过化学品质动力学模型及Arrhenius方程分别计算扩散型TTI颜色变化和鲜银耳品质变化的活化能Ea,并将扩散型TTI颜色变化的活化能与鲜银耳品质变化的活化能进行比较,从而评估扩散型TTI与鲜银耳的品质变化的匹配性。研究结果表明,贮藏温度及贮藏时间对扩散型TTI颜色变化和鲜银耳品质变化均有影响,且贮藏温度越高,扩散型TTI由白色变为蓝色的速度越快,鲜银耳也越容易腐烂。通过化学品质动力学模型及Arrhenius方程计算得出扩散型TTI的活化能E_a值为36.1135 kJ/mol,鲜银耳失重率、可溶性糖含量及丙二醛含量的活化能分别为53.3144、53.3368、43.9744 kJ/mol,扩散型TTI与鲜银耳品质变化的活化能差值<25 kJ/mol,因此可以将此扩散型TTI用于鲜银耳贮藏过程中的品质监控。     

Microbiological quality of sausages containing chickpea flour (Cicer arietinum)

English-type fresh skinless pork sausages in which 30% of the protein was replaced by unheated chickpea flour or by chickpea flour heated at 80°C for 1 h were evaluated microbiologically. During storage at 0°C, but not 22°C, incorporation of unheated chickpea flour lowered the microbiological quality of the sausages, but incorporation of chickpea flour previously heated at 80°C for 1 h led to no less of microbiological quality.     

Systematic Application of Time Temperature Integrators as Tools for Control of Frozen Vegetable Quality

ABSTRACT: The application of Time Temperature Integrators (TTI) for quality monitoring and control of frozen vegetable products was studied. Kinetic modeling of characteristic shelf life indices of frozen green peas and white mushrooms was conducted from - 3 to - 20 °C. Effect of temperature on color and vitamin C changes was modeled by the Arrhenius and WLF equations and validated at dynamic temperature conditions. Temperature dependence expressed by the value of activation energy ranged from 79 to 155 kJ/mol. Response kinetics of 2 enzymatic TTI were also obtained and validated. Activation energies of response were 61 and 100 kJ/mol. Based on kinetics, suitable TTI predicted the product remaining shelf life at different temperature exposures from production to consumption.     

Field evaluation of the application of time temperature integrators for monitoring fish quality in the chill chain

The applicability of time temperature integrators (TTI) as effective tools of chill chain monitoring was assessed. Validated kinetic models of pseudomonads growth of Mediterranean, marine-cultured chilled gilt-head seabream (Sparus aurata) and full knowledge of the response of suitable enzymatic TTI are the basis of the TTI application algorithm. This scheme was evaluated through a controlled field test of exported fish, from harvest to final consumption. Response of TTI attached on different locations of packages was compared to actual temperature recording. Data that could not be obtained during the actual field test, such as microbiological or sensory tests of fish at intermediate points of the chain, were measured in a replicate laboratory study, simulating the handling of products and the real time-temperature profiles of the field test. The conducted field tests showed the applicability and usefulness of TTI monitoring of the fish chill chain, elucidating also the practical difficulties and limitations, that need to be addressed for expanding TTI use as a reliable management tool.     

DNA comet assay for the detection of time-temperature abuse during the storage of poultry

Effects of abusive storage conditions on the quality of fresh chicken were studied by detecting DNA damage to breast fillets and liver with the neutral comet assay. Chilled samples were kept at 4 degrees C for prolonged periods, whereas frozen samples were exposed to temperatures of 4 degrees C, representing inadvertent thawing, and 20 degrees C, representing extreme abuse in the distribution chain. Comets' mean tail moment distributions reflected the increasing patterns of DNA damage, but the differences of values between close levels of treatment were sometimes insignificant. The design of the DNA damage index, integrating the distribution of mean tail moments over three trials, provided values significantly different, which allowed a more precise discrimination between samples according to the treatment levels. Considering the background level of DNA damage in control cells, a DNA damage index value of 50 microm was set as a limit for the detection of abusive storage. Temperature abuse could be detected after 7 and 22 h of exposure at 4 degrees C for liver and breast, respectively. These durations were by far shorter (1.5 and 2.5 h, respectively) when the temperature was increased to 20 degrees C. As for chilled storage, its damaging effects could be detected after 1.5 and 2.5 days for liver and breast, respectively. Liver cells were more sensitive to abusive conditions than breast muscle cells. The comet assay's detection limit was applicable to samples that were still considered of good quality with regard to the microbiological shelf life, thereby showing its high sensitivity as a rapid test for assessing the quality of fresh chicken.     

Extended study on the influence of z-value(s) of single and multicomponent time-temperature integrators on the accuracy of quantitative thermal process assessment

The possibilities and limitations of single- and multicomponent time-temperature integrators (TTIs) for evaluating the impact of thermal processes on a target food attribute with a Ztarget value different from the zTTI value(s) of the TTI is far from sufficiently documented. In this study, several thousand time-temperature profiles were generated by heat transfer simulations based on a wide range of product and process thermal parameters and considering a Ztarget value of 10 degrees C and a reference temperature of 121.1 degrees C, both currently used to assess the safety of food sterilization processes. These simulations included 15 different Ztarget=10 degrees CF121.1 degrees C values in the range 3 to 60 min. The integration of the time-temperature profiles with ZTTI values of 5.5 to 20.5 degrees C in steps of 1 degrees C allowed generation of a large database containing for each combination of product and process parameters the correction factor to apply to the process value FmultiTTI, which was derived from a single- or multicomponent TTI, to obtain the target process value 10 degrees CF121.1 degrees C. The table and the graph results clearly demonstrated that multicomponent TTIs with z-values close to 10 degrees C can be used as an extremely efficient approach when a single-component TTI with a z-value of 10 degrees C is not available. In particular, a two-component TTI with z1 and z2 values respectively above and below the Ztarget value (10 degrees C in this study) would be the best option for the development of a TTI to assess the safety of sterilized foods. Whatever process and product parameters are used, such a TTI allows proper evaluation of the process value 10 degrees CF121.1 degrees C.     

Quality characteristics of fresh blue crab meat held at 0 and 4 degrees C in tamper-evident containers.

There has been a regulatory movement toward the required use of tamper-evident containers for fresh blue crab meat. North Carolina passed tamper-evident regulations in 1993. Blue crab processors had little information on possible changes in head-space gases, microbial growth, chemical decomposition, sensory quality, or shelf life caused by the new containers. Chemical, microbiological, physical, and sensory changes in fresh crab meat were monitored during 18 days of storage in ice and 13 days of storage refrigerated at 4 degrees C. "Special" blue crab meat, chosen for the study, is the least expensive commercial form of white crab meat. The crab meat was packaged in four retail containers: copolymer polyethylene cups with polyethylene snap-on lids, copolymer polyethylene cups with snap-on polyethylene lids fastened to the cup with heat-shrink low-density polypropylene seals, copolymer polyethylene cans with aluminum easy-open ends, and copolymer polypropylene cups with a tamper-evident pull-tab on the lid. Control samples packaged in industry standard copolymer polyethylene cups maintained higher oxygen levels than meat stored in tamper-evident containers. No consistent differences in quality or shelf life were detected among the containers. Market shelf life was limited to 6 days for meat held at 4 degrees C and 15 days for meat held at 0 degrees C. Sensory quality deteriorated 6 days earlier for crab meat held at 4 degrees C than meat held at 0 degrees C. Collateral work showed that toxin production by Clostridium botulinum neither occurred following 18 days of storage at 4 degrees C nor after 15 days of storage at 10 degrees C. Definite spoilage occurred before any toxin production. The study suggests that blue crab processors can safely use the new tamper-evident packaging, which has little or no effect on product quality or shelf life. Processors may choose appropriate packaging options using price, packaging quality, market appearance, and ease of production as the deciding criteria.     

Development of a microbial time-temperature integrator system using lactic acid bacteria

A microbial time-temperature integrator (TTI) system was developed using lactic acid bacteria (Weissella koreensis) obtained from baechukimchi. Activation energy (Ea), which represents the temperature dependence of the TTI response, was calculated using the Arrhenius equation. Ea values for the color change (ΔE value), maximum specific growth rate (μ_max), and pH change of the TTI measured under different isothermal conditions (5, 10, 15 and 20°C) were 99.88, 95.91, and 93.38 kJ/mol, respectively. According to the time taken to reach the TTI endpoint by the initial inoculum level of W. koreensis (6.2, 5.5, 4.5, and 3.4 log CFU/mL), a negative correlation was observed in 63.5, 101.8, 115.1 and 166.6 h. In addition, initial bacterial counts decreased significantly up to almost 4% at 20°C in 3 months when W. koreensis viability was measured at the freezing point of the microbial TTI system (20 and ?80°C) for 1 week, 1 month, 2 months, and 3 months. However, viability was about 95% at 80°C. This microbial TTI system would be useful to monitor the quality of food with similar Ea values during storage or distribution.     

Survival of Salmonella spp. and Escherichia coli O157:H7 on fresh and frozen strawberries

For maximum shelf life, fresh strawberries are harvested directly without washing into retail containers. Frozen berries are usually hulled in the field and washed prior to freezing, sometimes with the addition of sucrose. To determine survival of potential bacterial contaminants, cut or intact surfaces of fresh strawberries were spot inoculated with five- or six-strain cocktails of Salmonella or Escherichia coli O157:H7 (log 7.0 CFU/sample). Inoculated strawberries were dried for 1 h at 24 degrees C and were stored in closed containers at 5 or 24 degrees C. Sliced strawberries with or without added 20% sucrose were inoculated with one of two strains of E. coli O157:H7 and frozen at -20 degrees C. An initial population reduction of approximately 0.5-log cycles was observed on intact but not cut berries after the 1-h drying period. During storage at 24 degrees C for up to 48 h, populations of Salmonella and E. coli O157:H7 did not decline further. When strawberries were stored at 5 degrees C for up to 7 days, populations of both pathogens remained constant on cut surfaces but decreased by 1 - to 2-log cycles on intact surfaces. After 30 days of frozen storage, the population of E. coli O157:H7 had declined by 0.7- to 2.2-log cycles (with and without sucrose, respectively). Results of this study indicate that E. coli O157:H7 and Salmonella are capable of survival but not growth on the surface of fresh strawberries throughout the expected shelf life of the fruit and can survive in frozen strawberries for periods of greater than 1 month.     

Dual bacterial strains TTI for monitoring fish quality in food cold chain

Most microbial time–temperature indicators (TTIs) considered only one spoilage strain. This research compared single and dual spoilage strains-based microbial TTI for quality changes of chilled grouper fish (Epinephelus fuscoguttatus x E. lanceolatus) fillet products during distribution. The next-generation sequencing (NGS) and traditional plate count approach showed that Pseudomonas fragi and Vibrio parahaemolyticus were specific spoilage bacteria at 7 and 15°C. A dual-strain TTI response provides more accurate results than a single-strain TTI and provides an irreversible color change from yellow to reddish-brown, showing levels of fish freshness. The microbial TTI comprises fish spoilage bacteria strains with 3 log CFU/ml, a nutrient broth supplemented with 2% NaCl as a medium, and phenol red with 0.25 mg/ml as a pH indicator. Overall, this study points to the applicability of a dual-strain microbial TTI as a valuable tool for monitoring fish quality changes during cold chain break condition.     

Influence of cold chain interruptions on the shelf life of fresh pork and poultry

In this study, the influence of fluctuations of the cold chain on the growth of Pseudomonas spp. on fresh pork and poultry and, therefore, their shelf life was evaluated. Thus, four storage trials were examined. In each trial, shelf life at the control scenario (4 °C, constant) was compared with shelf life at two dynamic scenarios including temperature shifts from 4 to 7 and to 15 °C, respectively. Overall, fresh pork and fresh poultry showed similar spoilage patterns at dynamic temperature conditions with remarkable reductions in the shelf life when short temperature upshifts occurred at the beginning of the storage. Reductions were up to 2 days (up to over 30%), although the storage time with an abusive temperature was <5% of the total storage time. As expected, scenarios with shifts to 15 °C led to higher shelf life reductions than scenarios with shifts to 7 °C for both meat types.     

Application of a TTI-based Distribution Management System for Quality Optimization of Frozen Vegetables at the Consumer End

The applicability of Time Temperature Integrators (TTI) for frozen chain management was assessed. Shelf life kinetics indices of frozen green peas and white mushrooms and response kinetics of suitable enzymatic TTI were used to confirm the monitoring effectiveness of TTI, in a controlled field test with 200 products. Comparison to actual measurements of quality indices showed that TTI response provides a reliable indication of the relative quality status of the products. The potential of Least Shelf‐Life First Out (LSFO) system, a TTI based management system for frozen product distribution and stock rotation, was demonstrated by Monte Carlo technique that showed consistent, acceptable quality and minimization of rejected products at the consumer end.     

THEORETICAL CONSIDERATIONS ON DESIGN of MULTICOMPONENT TIME TEMPERATURE INTEGRATORS IN EVALUATION of THERMAL PROCESSES

Recently, the use of Time Temperature Integrators (TTIs) as an alternative means of process evaluation, besides in situ process monitoring and the physical-mathematical method, has received a lot of attention. the stringent requirement to which an adequate functioning TTI should respond, i.e. , the temperature dependence of reaction rate constants for the monitored target quality attribute and the TTI shall be identical, is hard to realize in practice. Therefore, multicomponent TTIs have been suggested to evaluate the integrated impact of time and temperature on a target quality attribute. These monitoring devices consist of a number of temperature sensitive units, each with its own response of reaction rates to temperature. the question how from the combined reading of these individual systems, the impact of the heating process on a target quality parameter can be predicted has not yet been answered.
In this theoretical study, we critically consider the restrictions of two interpolation methods in determining the impact on a target quality attribute from the reading of three other temperature sensitive systems. Possibilities of the 'Equivalent Point Method'and a polynomial expression as interpolation method are tested. Success of these transformations depends on kinetic characteristics of the components in the multicomponent TTI system and the actual product temperature history. Since only limited information is available on the product temperature     

扩散型时间温度指示器在表征奇异果品质中的适用性

目的评估本研究所用时间温度指示器(time-temperature indicators,TTI)在奇异果品质监测中的应用情况。方法分别研究了4种贮藏温度下该TTI的颜色变化和奇异果品质变化情况。通过阿伦尼乌斯方程计算TTI颜色反应和奇异果品质变化的活化能Ea值,将TTI颜色变化活化能值与奇异果品质变化的活化能值进行比较,评估使用TTI表征奇异果品质的可行性。结果 TTI颜色和奇异果品质受贮藏温度及时间的影响。贮藏温度越高,TTI颜色和奇异果品质变化速度越快,TTI的RGB值减小速度越快。结论此TTI能够用于奇异果品质的表征,说明其在食品品质表征方面具有一定的应用潜力。