Development and application of a tyrosinase-based time-temperature indicator (TTI) for determining the quality of turbot sashimi

Development and application of a tyrosinase-based time-temperature indicator (TTI) for... Time-temperature indicators (TTIs) are convenient intuitive devices that are widely used to predict food quality. The aim of this study is to develop a new simple device which can be attached to food packages as a quality indicator for turbot sashimi. In this study, a solid TTI based on the reaction between tyrosinase and tyrosine was developed. The Arrhenius behavior of this enzymatic TTI was studied. The kinetics of the tyrosinase-based TTI was investigated in the form of color change from colorless to dark black induced by the enzymatic reaction. The mathematical formula for the color alterations as a function of time and temperature was established. The longest indication time for the developed TTI was 50 hours at 4°C. The activation energy of the tyrosinase-based TTI was 0.409 kJ mol−1. The suitability of the tyrosinase-based TTI was validated for turbot sashimi using total plate count. The feasibility of using this TTI as a quality indicator for turbot sashimi was assessed based on the activation energy and indication time. Therefore, the tyrosinasebased TTI system developed in this study could be used as an effective tool for monitoring the quality changes of turbot sashimi during the distribution and storage. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Journal of Ocean University of China Springer Journals

Development and application of a tyrosinase-based time-temperature indicator (TTI) for determining the quality of turbot sashimi

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Publisher
Science Press
Copyright
Copyright © 2017 by Science Press, Ocean University of China and Springer-Verlag GmbH Germany
Subject
Earth Sciences; Oceanography; Meteorology
ISSN
1672-5182
eISSN
1993-5021
D.O.I.
10.1007/s11802-017-3220-0
Publisher site
See Article on Publisher Site

Abstract

Time-temperature indicators (TTIs) are convenient intuitive devices that are widely used to predict food quality. The aim of this study is to develop a new simple device which can be attached to food packages as a quality indicator for turbot sashimi. In this study, a solid TTI based on the reaction between tyrosinase and tyrosine was developed. The Arrhenius behavior of this enzymatic TTI was studied. The kinetics of the tyrosinase-based TTI was investigated in the form of color change from colorless to dark black induced by the enzymatic reaction. The mathematical formula for the color alterations as a function of time and temperature was established. The longest indication time for the developed TTI was 50 hours at 4°C. The activation energy of the tyrosinase-based TTI was 0.409 kJ mol−1. The suitability of the tyrosinase-based TTI was validated for turbot sashimi using total plate count. The feasibility of using this TTI as a quality indicator for turbot sashimi was assessed based on the activation energy and indication time. Therefore, the tyrosinasebased TTI system developed in this study could be used as an effective tool for monitoring the quality changes of turbot sashimi during the distribution and storage.

Journal

Journal of Ocean University of ChinaSpringer Journals

Published: Aug 12, 2017

References

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