Development of the indicator using Maillard reaction to warn against the temperature rise of the chilled food

DOI Web Site 12 References

Bibliographic Information

Other Title
  • メイラード反応を利用した冷蔵食品用温度上昇警告インディケータの開発
  • メイラード ハンノウ オ リヨウ シタ レイゾウ ショクヒンヨウ オンド ジョウショウ ケイコク インディケータ ノ カイハツ

Search this article

Description

The aim of this study was to develop indicators applying Maillard reaction. It would alarm the temperature abuse in cold food chain. D-xylose and glycine were selected as materials for Maillard reaction. Also K2HPO4 selected and added to Maillard reaction because it was necessary to accelerate the development of blue color under cold temperatures. The Indicator could warns by color development after 96 hours at 4℃. It warned earlier at higher temperatures. As a result, Maillard reaction which used D-xylose and glycine has been potential as an indicator to alarm temperature abuse of cold food chain.

Journal

References(12)*help

See more

Keywords

Details 詳細情報について

Report a problem

Back to top