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Time and temperature indicator capable of monitoring microbial spoilage of refrigerated food and manufacturing method thereof

A time-temperature, microbiological technology, applied in the direction of microbial-based methods, biochemical equipment and methods, microbial determination/inspection, etc.

Active Publication Date: 2020-02-21
FOOD IND RES & DEV INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] So far, there is still no technology that can adjust the reaction kinetics of TTi by adding a single substance to couple the microbial spoilage kinetics of the desired refrigerated food

Method used

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  • Time and temperature indicator capable of monitoring microbial spoilage of refrigerated food and manufacturing method thereof
  • Time and temperature indicator capable of monitoring microbial spoilage of refrigerated food and manufacturing method thereof
  • Time and temperature indicator capable of monitoring microbial spoilage of refrigerated food and manufacturing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Embodiment 1: Refrigerated food microbial spoilage indicator formula test and preparation method

[0025] It was first assessed which edible low temperature resistant microorganisms were suitable for use in the time temperature indicator of the present invention. The low temperature-tolerant microorganisms evaluated included Lactobacillus species ( Lactobacillus spp.), Streptococcus species ( Streptococcus spp.) and Enterococcus species ( Enterococcus spp.), it was found that Enterococcus faecalis ( Enterococcus faecalis ) (BCRC10066) is a strain with good growth activity at low temperature, and is selected as a low temperature resistant microorganism as the time temperature indicator of the present invention.

[0026] 0.5 mL of different starting concentrations (10 2 , 10 3 , 10 4 , and 10 5 cfu / mL) of Enterococcus faecalis ( E. faecalis ) was added to 49.5 mL of a culture medium at 37°C using Bacto sterilized at 121°C for 30 minutes. TM Brain Heart I...

Embodiment 2

[0041] Example 2: Alcohol against Enterococcus faecalis ( E. faecalis ) assessment of whether there is a significant effect on growth

[0042] The effects of alcohol on Enterococcus faecalis ( E. faecalis ) had a significant effect on growth.

[0043] 1. Prepare BD 237500 medium according to the product guide, and supplement with skim milk powder (7352A, Neogen) to prepare 10% skim milk.

[0044] 2. Sterilize the medium and skim milk prepared in 1 in a sterilizer at 121°C for 30 minutes. After the sterilization is over, let it cool to room temperature for later use.

[0045] 3. Methylene blue (A18174, Alfa Aesar) was mixed with sterile water to prepare a 10 mg / mL solution of methylene blue.

[0046] 4. Methyl red (36682, Alfa Aesar) was mixed with 95% alcohol to prepare a methyl red solution with a concentration of 10 mg / mL.

[0047] 5. According to the addition amount stated in Table 2, mix the ingredients in the following order:

[0048] BD 237500 medium→10% skim mil...

Embodiment 3

[0052] Example 3: Efficacy test of microbial spoilage indicator for refrigerated food

[0053] Use the alcohol-free and 5% alcohol listed in Table 2 (10 7 cfu / mL Enterococcus faecalis ( E. faecalis ) bacteria liquid) formula to prepare indicator, and then carry out the coupling of indicator reaction kinetics and microbial spoilage kinetics of refrigerated food. Figure 3A , 3B , and 3C show the color change curve of the indicator without added alcohol at the reaction temperature of 30°C, 20°C and 7°C. According to the growth curve under different temperature culture, and calculate the maximum growth rate, and then apply the Arrhenius equation (Arrheniusequation) to describe the relationship between temperature and growth rate, calculate the Enterococcus faecalis ( E. faecalis ) growth activation energy ( E a ), the results are shown in Figure 3D .

[0054] Figure 4A , 4B , and 4C show the growth curve of spoilage microorganisms at the reaction temperature of 30℃...

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Abstract

In the present invention, according to the spoilage microorganism growth kinetic information of the refrigerated food, a time and temperature indicator capable of monitoring the microbial spoilage ofthe refrigerated food is developed by coupling reaction kinetics and microbial spoilage kinetics of the refrigerated food. The time-temperature indicator comprises a low temperature resistant microorganism, a microorganism growth support substance, a microorganism growth indicator comprising a redox indicator and / or a pH indicator, and a microorganism growth influencing substance (e.g., alcohol) that can influence microorganism growth kinetics.

Description

technical field [0001] The invention relates to a time-temperature indicator capable of monitoring the microbial spoilage of refrigerated food, in particular to a microbial growth-influencing substance that can affect the growth kinetics of microorganisms, so that the reaction kinetics of the time-temperature indicator can be correlated with the kinetics of microbial spoilage of the refrigerated food Learn the technique of coupling. Background technique [0002] The quality control of refrigerated food storage has been a problem for the industry for a long time. The main reason is that it is difficult for the industry to monitor the temperature of the products at the retail and consumer ends. As a result, many products are inedible before reaching the default ideal shelf life. In order to avoid disputes and maintain goodwill, the industry generally establishes product storage periods with stricter standards to reduce the probability of the above problems. Therefore, the stor...

Claims

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Application Information

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IPC IPC(8): C12Q1/04C12R1/01
CPCC12Q1/04G01N2333/195Y02E50/10
Inventor 林哲安张尹宣彭筱琦吴玟慧杨炳辉
Owner FOOD IND RES & DEV INST
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