Amylase based enzymatic time temperature indicator (TTI) as thermal abuse marker for frozen chicken meat

Abstract

Amylase based enzymatic time temperature indicator (TTI) was prepared using starch as substrate and enzyme amylase to monitor thermal abuse history of frozen (−18±2°C) chicken meat during supply chain. TTI showed an irreversible distinct colour change from initial bluish black colour to intermediate light yellow colour to final irreversible white yellow during temperature abuse conditions at 15±1, 25±1 and 35±1°C except 5±1°C. At different temperature abuse conditions viz., 15±1°C, 25±1°C and 35±1°C, quantitative changes in various parameters of chicken meat were evaluated and correlated with distinct colour alterations of TTI. The values for FAA, TVBN and instrumental colour analysis were beyond the meat safety limit at 35±1°C but within the limit at 15±1°C and 25±1°C at final colour changes of TTI. However, pH and microbiological parameters values were within the meat safety limit at 15±1, 25±1 and 35±1°Cat final colour changes of TTI. The results showed significant correlation of meat quality parameters with colour changes in TTI at 35±1°C and non-significant correlation of meat quality parameters with colour changes in TTI at 15±1 and 25±1°C. So, changes in quality characteristics of frozen chicken meat are not adequately indicated by TTI after exposure to different temperature abuse conditions. Therefore, amylase based enzymatic TTI has lesser applicability for utilization of quality marking of frozen chicken meat at different temperature abuse conditions.