TY - JOUR
AU1 - Hsiao, Hsin‐I
AU2 - Chang, Jui‐Ning
AB - INTRODUCTIONTemperature management in food distribution has begun receiving more attention because unexpected spoilage of food can lead to loss of consumer confidence (Chen, Zhang, & Delaurentis, ; Nychas, Skandamis, Tassou, & Koutsoumanis, ; Röhr, Lüddecke, Drusch, Müller, & Alvensleben, ), and violate food law (Derens‐Bertheau, Osswald, Laguerre, & Alvarez, ; Knowles, ). However, transportation is often out of the food processor's direct control. To ensure quality and safety, tools have been developed to monitor the temperature or quality of goods during distribution, including time–temperature integrators (TTI) (Zhang, Liu, Mu, Moga, & Zhang, ) and radio‐frequency identification (RFID) (Abad et al., ; McFarlane, ; Raab, Petersen, & Kreyenschmidt, ; Rogers, ). Of these, TTI is recognized as the more cost effective and user‐friendly device (Giannakourou & Taoukis, ; Nychas et al., ; Sherlock & Labuza, ).TTIs are smart labels designed to monitor food product temperature history and could reflect quality throughout the cold chain. Depending on the working principle involved, TTIs can be classified as biological, chemical, or physical systems (Ellouze & Augustin, ; Wu et al., ). Biological TTIs have been evaluated for several refrigerated products such as fish and fishery products (Giannoglou, Touli, Platakou, Tsironi, & Taoukis, ), 
TI - Developing a microbial time–temperature indicator to monitor total volatile basic nitrogen change in chilled vacuum‐packed grouper fillets
JF - Journal of Food Processing and Preservation
DO - 10.1111/jfpp.13158
DA - 2017-10-01
UR - https://www.deepdyve.com/lp/wiley/developing-a-microbial-time-temperature-indicator-to-monitor-total-wlNzDDm3eC
SP - n/a
EP - n/a
VL - 41
IS - 5
DP - DeepDyve
ER -