Time–Temperature Integrators (TTI)

Taoukis, Petros; Tsironi, Theofania

doi:10.1016/b978-0-08-100596-5.21872-6

Cited by 1 publication

(2 citation statements)

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“…For each TTI type, 5 TTI labels were measured at appropriate time internals for all isothermal storage conditions. The TTI response was described by the normalized value ( a + b ), as shown in Equation (3) [ 24 ]:

where a and b : CIELab color scale parameters,

: the measuring value of the sum at each time,

: the minimum value of the sum of these parameters and

: the maximum value. More precisely, a represents the green–red colors, with negative values (up to −60) toward green and positive values (up to +60) toward red.…”

Section: Methodsmentioning

confidence: 99%

“…The TTI response to the storage time could be fitted in a sigmoidal curve described by the logistic equation of Equation (4):

where k 1 and k 2 : response rate constants depending on the enzyme concentration and temperature, respectively. The value 1/ k 2 is the phase’s slope in which the TTI response changes exponentially with time [ 24 , 25 ]. These parameters were calculated for each TTI label and storage temperature using a nonlinear regression analysis (Sigmaplot 12.0, Systat Software Inc., Palo Alto, CA, USA).…”

Section: Methodsmentioning

confidence: 99%

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Active and Intelligent Packaging for Enhancing Modified Atmospheres and Monitoring Quality and Shelf Life of Packed Gilthead Seabream Fillets at Isothermal and Variable Temperature Conditions

Katsouli

Semenoglou

Kotsiri

et al. 2022

Foods

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The study investigated the effect of active modified atmosphere packaging (20% CO2–60% N2–20% O2) with CO2 emitters (MAP-PAD) and conventional MAP (MAP) on the quality and shelf-life of gilthead seabream fillets during chill storage, while the most appropriate enzymatic Time Temperature Integrators (TTI) were selected for monitoring their shelf-life at isothermal and variable temperature storage conditions (Teff = 4.8 °C). The concentration of CO2 and O2 in the headspace of the package, volatile compounds and of the microbial population were monitored during storage. The kinetic parameters for bacterial growth were estimated at 0–10 °C using the Baranyi growth model. The MAP-PAD samples presented significantly lower microbial growth rates and longer lag phases compared to the MAP samples, leading to significant shelf-life extension: 2 days of extension at 2.5 °C and 5 °C, while 50% extension at variable conditions (Teff = 4.8 °C). CO2 emitters in the package improved the chemical freshness (K-values) and volatile compounds (characterizing freshness). The responses of different enzymatic TTI were modeled as the function of enzyme concentration, temperature and storage time. The activation energy (Ea) ranged from 97 to 148 kJ mol−1, allowing the selection of appropriate TTIs for the shelf-life monitoring of each fish product: LP-150U for the MAP and M-25U for the MAP-PAD samples. The validation experiment at Teff = 4.8 °C confirmed the applicability of Arrhenius-type models, as well as the use of TTIs as effective chill chain management tools during distribution and storage.

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where a and b : CIELab color scale parameters,

: the measuring value of the sum at each time,

: the minimum value of the sum of these parameters and

: the maximum value. More precisely, a represents the green–red colors, with negative values (up to −60) toward green and positive values (up to +60) toward red.…”

Section: Methodsmentioning

confidence: 99%

“…The TTI response to the storage time could be fitted in a sigmoidal curve described by the logistic equation of Equation (4):

Section: Methodsmentioning

confidence: 99%