Time‐Temperature Indicator using Phospholipid‐Phospholipase System and Application to Storage of Frozen Pork

摘要

ABSTRACTA novel time‐temperature indicator (TTI) using phospholipid‐phospholipase was developed to monitor quality change of frozen foods during storage. The ITI was more reliable than the lipase system and monitored quality changes of frozen pork during storage. The TTI was designed for reactions at sub‐zero temperatures because the substrate emulsion would be stable at such temperatures. The TTI contained glycerol and sorbitol as anti‐freeze reagents and was designed to show distinctive color changes according to pH by mixing bromothymol blue, neutral red, and methyl red. The TTI had an activation energy of 32.12 kcal/mol, suitable for many food re