New Enzymatic Time-temperature Integrator (TTI) Using Porcine Esterase for Monitoring Food Quality

다국어 초록 (Multilingual Abstract)

An enzymatic time-temperature integrator (TTI) systembased on the reaction between porcine esterase and tripropionin,which causes a pH change, was developed. A pH decline in theesterase-based TTI system changed the color of the pH indicatorfrom blue to light green. After calculating the response rateconstant by measuring color changes in the TTI under differenttemperature conditions, an Arrhenius plot was prepared, andactivation energy was estimated. The activation energy of the TTImeasured at isothermal conditions (5, 10, 15, 20, and 30oC) was53.6–54.6 kJ/mol. In addition, the TTI endpoint could be adjustedby modifying the amount of esterase consumed to fit differentshelf lives of food. The results showed that the new esterase-basedTTI could be used to indicate the time-temperature history offood.

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