Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, P.R. China.
Ministry of Agriculture Key Laboratory of Frozen Prepared Marine Foods Processing, Taixiang Group, Rongcheng Taixiang Food Products Co., Ltd, P.R. China.
Food Chem. 2022 Mar 30;373(Pt B):131448. doi: 10.1016/j.foodchem.2021.131448. Epub 2021 Oct 21.
Due to the highly cost-effective and maneuverable property, Maillard reaction-based time-temperature indicators (TTIs) are considered ideal devices for temperature track and quality indication. The objective of this study was to develop a cold-sensitive TTI based on the Maillard reaction reflecting the freshness of chilled seafood. Firstly, the color evolution trends of a series of Maillard reaction-based TTIs were investigated and the xylose-lysine group represented obvious color change. Fourier transform infrared (FTIR) spectroscopy revealed the color change was associated with the formation of CN bond in melanoidin. Simultaneously, the relationships of the color change of TTI with time and temperature were established. The activation energy value (Ea) of TTI was close to that of mackerel. There existed a good relevance (R = 0.98) between the color change of TTI and the total volatile basic nitrogen content of mackerel, suggesting this novel TTI might have the potential to monitor the freshness of mackerel.
由于成本效益高且机动性强，基于美拉德反应的时间-温度指示剂 (TTI) 被认为是用于温度跟踪和质量指示的理想设备。本研究的目的是开发一种基于美拉德反应的冷敏 TTI，反映冷藏海鲜的新鲜度。首先，研究了一系列基于美拉德反应的 TTI 的颜色演变趋势，发现木糖-赖氨酸基团表现出明显的颜色变化。傅里叶变换红外 (FTIR) 光谱表明，颜色变化与类黑素中 CN 键的形成有关。同时，建立了 TTI 颜色变化与时间和温度的关系。TTI 的活化能值 (Ea) 接近鲐鱼的活化能值。TTI 的颜色变化与鲐鱼总挥发性碱性氮含量之间存在良好的相关性 (R = 0.98)，这表明这种新型 TTI 可能具有监测鲐鱼新鲜度的潜力。
