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

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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.

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Acknowledgements

The study is supported by the Science and Technology Major Projects of Shandong Province (No. 2015ZDZX05 003) and the National Science & Technology Pillar Program (No. 2015BAD16B0902).

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Authors and Affiliations

  1. Laboratory of Food Safety, College of Food Science and Engineering, Ocean University of China, Qingdao, 266003, P. R. China

    Fengjuan Xu, Lei Ge, Zhenxing Li, Hong Lin & Xiangzhao Mao

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  1. Fengjuan Xu
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  2. Lei Ge
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  5. Xiangzhao Mao
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Correspondence to Zhenxing Li.

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Xu, F., Ge, L., Li, Z. et al. Development and application of a tyrosinase-based time-temperature indicator (TTI) for determining the quality of turbot sashimi. J. Ocean Univ. China 16, 847–854 (2017). https://doi.org/10.1007/s11802-017-3220-0

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  • DOI: https://doi.org/10.1007/s11802-017-3220-0

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