Vol. 8, Issue 6 (2019)

Author(s):
Rohit Kumar Jaiswal, SK Mendiratta, S Talukder, S Chand and BL Saini

Abstract:
Urease based TTI was prepared using urea as substrate and enzyme urease to monitor thermal abuse history of frozen chicken meat during supply chain. TTI showed an irreversible distinct colour change from initial yellow to intermediate light red to final pink colour during temperature abuse conditions. At different temperature abuse conditions viz. 5±1°C, 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 results showed insignificant correlation of meat quality parameters with colour changes in TTI at 5±1°C, 15±1°C, 25±1°C and 35±1°C. So, changes in quality characteristics of frozen chicken meat are not precisely indicated by TTI after exposure to different temperature abuse conditions. Therefore, urease based enzymatic TTI cannot be utilized for quality marking of frozen chicken meat at different temperature abuse conditions.