Abstract
There is a lack of easy-to-use hardware providing clear indications regarding both current temperature and temperature history during thermal processing. The objective of this study was to use the Maillard reaction to develop a novel time-temperature integrator/indicator (TTI) that would be able to perform these tasks during the cooking process. To this end, we comprehensively tested the Maillard reaction using various conditions to determine those under which the reaction illustrated obvious color change when temperature was held at 75 °C for 1 min, which is the recommendation of the Japanese government regarding safe meat product cooking. After adjusting various parameters related to the reaction, we managed to deduce a reaction system of d-ribose (7.0 mol/kg) and l-lysine (3.0 mol/kg) with dibasic potassium phosphate (0.5 mol/kg) satisfying the color-change criterion. The developed Maillard reaction-based TTI consisted of two transparent plastic poaches connected through a loose half-seal. Breaking the half-seal by pushing with fingers results in the mixing of the solutions and the initiation of the Maillard reaction. The TTI was tested in hamburger cooking and its color clearly changed from colorless to brown in hamburger during the 1-min hold at 75 °C, and also successfully eliminated viable 106 CFU/g Escherichia coli O157:H7 cells. The developed TTI will enable to help ensure microbiological safety.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
References
Aguiar, H. d. F., Yamashita, A. S., & Gut, J. A. W. (2012). Development of enzymic time-temperature integrators with rapid detection for evaluation of continuous HTST pasteurization processes. LWT - Food Science and Technology, 47(1), 110–116. https://doi.org/10.1016/j.lwt.2011.12.027.
Amalaradjou, M. A. R., Baskaran, S. A., Ramanathan, R., Johny, A. K., Charles, A. S., Valipe, S. R., et al. (2010). Enhancing the thermal destruction of Escherichia coli O157: H7 in ground beef patties by trans-cinnamaldehyde. Food Microbiology, 27(6), 841–844. https://doi.org/10.1016/j.fm.2010.05.006.
Arens, R.P., Birkholz, R. D., Johnson, D. L., Labuza, T. P., Larson, C. L., & Yarusso, D. J. (1997). Time-temperature integrating indicator device. Google Patents. Retrieved from https://www.google.com/patents/US5667303
Blixt, K. G., Tornmarck, S. I. A., Juhlin, R., Salenstedt, K. R., & Tiru, M. (1977). Enzymatic substrate composition adsorbed on a carrier. Google Patents. Retrieved from https://www.google.ch/patents/US4043871
Bogard, A. K., Fuller, C. C., Radke, V., Selman, C. A., & Smith, K. E. (2013). Ground beef handling and cooking practices in restaurants in eight states. Journal of Food Protection, 76(12), 2132–2140. https://doi.org/10.4315/0362-028X.JFP-13-126.
Cassin, M. H., Lammerding, A. M., Todd, E. C. D., Ross, W., & McColl, R. S. (1998). Quantitative risk assessment for Escherichia coli O157:H7 in ground beef hamburgers. International Journal of Food Microbiology, 41(1), 21–44. https://doi.org/10.1016/S0168-1605(98)00028-2.
Food, and Agriculture Organization of the United NationsWorld Health Organization (FAO/WHO). (2004). Risk assessment of Listeria monocytogenes in ready-to-eat foods, Microbiological risk assessment series 5, Technical report, Rome. http://www.fao.org/docrep/010/y5394e/y5394e00.htm. ( Accessed on 29 November 2009).
Gill, A., & Huszczynski, G. (2016). Enumeration of Escherichia coli O157:H7 in outbreak-associated beef patties. Journal of Food Protection, 79(7), 1266–1268. https://doi.org/10.4315/0362-028X.JFP-15-521.
Gou, M., Guo, G., Zhang, J., Men, K., Song, J., Luo, F., et al. (2010). Time–temperature chromatic sensor based on polydiacetylene (PDA) vesicle and amphiphilic copolymer. Sensors and Actuators B: Chemical, 150(1), 406–411. https://doi.org/10.1016/j.snb.2010.06.041.
International Commission for the Microbiological Specifications of Foods (ICMSF). (2001). Microorganisms in Foods; 7. Microbiological testing in food safety management. Kluwer Academic/Plenum Publishers, New York. https://doi.org/10.1007/978-1-4684-8369-7
Hayase, F., Y. Takahashi, S. Tominaga, M. Miura, T. Gomyo, and H. Kato. (1999). Identification of blue pigment formed in a D-xylose-glycine reaction system. Bioscience, Biotechnology, and Biochemistry. 63:1512–1514.
Japanese Ministry of Health, Labour and Welfare (JMHLW), Sanitary management of large scale cooking facilities manual, http://www.mhlw.go.jp/file/06-Seisakujouhou-11130500-Shokuhinanzenbu/0000168026.pdf (in Japanese, accessed on 16 June 2017).
Kafetzopoulos, D., Psomas, E., & Kafetzopoulos, P. (2013). Measuring the effectiveness of the HACCP food safety management system. Food Control, 33(2), 505–513. https://doi.org/10.1016/j.foodcont.2013.03.044.
Khandke, S. S., & Mayes, T. (1998). HACCP implementation: a practical guide to the implementation of the HACCP plan. Food Control, 9(2), 103–109. https://doi.org/10.1016/S0956-7135(97)00065-0.
Koutsoumanis, K. P., & Gougouli, M. (2015). Use of time temperature integrators in food safety management. Trends in Food Science and Technology, 43(2), 236–244. https://doi.org/10.1016/j.tifs.2015.02.008.
Laroque, D., Inisan, C., Berger, C., Vouland, É., Dufossé, L., & Guérard, F. (2008). Kinetic study on the Maillard reaction. Consideration of sugar reactivity. Food Chemistry, 111(4), 1032–1042. https://doi.org/10.1016/j.foodchem.2008.05.033.
Lim, S. A. H., Antony, J., & Albliwi, S. (2014). Statistical process control (SPC) in the food industry—a systematic review and future research agenda. Trends in Food Science and Technology, 37(2), 137–151. https://doi.org/10.1016/j.tifs.2014.03.010.
Lu, L., Zheng, W., Lv, Z., & Tang, Y. (2013). Development and application of time-temperature indicators used on food during the cold chain logistics. Packaging Technology and Science, 26, 80–90. https://doi.org/10.1002/pts.2009.
Maillard, L. C. (1912). Action of amino acids on sugars. Formation of melanoidins in a methodical way. Comptes Rendus de l'Académie des Sciences, 154, 66.
Manske, W. J. (1976). Selected time interval indicating device. Google Patents. Retrieved from https://www.google.gr/patents/US3954011
Martins, S. I. F. S., Jongen, W. M. F., & von Boekel, M. A. J. S. (2001). A review of Maillard reaction in food and implications to kinetic modelling. Trends in Food Science & Technology, 11, 364–373. https://doi.org/10.1016/S0924-2244(01)00022-X.
Mendoza, T. F., Welt, B. A., Otwell, S., Teixeira, A. A., Kristonsson, H., & Balaban, M. O. (2004). Kinetic parameter estimation of time-temperature integrators intended for use with packaged fresh seafood. Journal of Food Science, 69(3), FMS90–FMS96. https://doi.org/10.1111/j.13652621.2004.tb13377.x.
Nair, M. S., Lau, P., Belskie, K., Fancher, S., Chen, C.-H., Karumathil, D. P., et al. (2016). Potentiating the heat inactivation of Escherichia coli O157:H7 in ground beef patties by natural antimicrobials. Frontiers in Microbiology, 7(15). https://doi.org/10.3389/fmicb.2016.00015.
National Cattlemen’s Beef Association. News releases (1999). http://www.prnewswire.com/news-releases/americas-meat-temperature-iq-needs-improvement-74463742.html (accessed 11.1.16).
Nychas, G.-J. E., Panagou, E. Z., & Mohareb, F. (2016). Novel approaches for food safety management and communication. Current Opinion in Food Science, 12, 13–20. https://doi.org/10.1016/j.cofs.2016.06.005.
Ramonaitytė, D. T., Keršienė, M., Adams, A., Tehrani, K. A., & Kimpe, N. D. (2009). The interaction of metal ions with Maillard reaction products in a lactose–glycine model system. Food Research International, 42(3), 331–336. https://doi.org/10.1016/j.foodres.2008.12.008.
Ralston, K., Brent, C. P.. Starke, Y., Riggins, T., & Lin, C.T.J. (2002). Consumer food safety behavior: a case study in hamburger cooking and ordering. Agricultural Economic Report No AER804. PA: Diane Publishing Co.
Rhee, M. S., Lee, S. Y., Dougherty, R. H., & Kang, D. H. (2003). Antimicrobial effects of mustard flour and acetic acid against Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella enterica Serovar Typhimurium. Applied Environmental Microbiology, 69(5), 2959–2963. https://doi.org/10.1128/AEM.69.5.2959-2963.2003.
Rokugawa, H., & Fujikawa, H. (2015). Evaluation of a new Maillard reaction type time-temperature integrator at various temperatures. Food Control, 57, 355–361. https://doi.org/10.1016/j.foodcont.2015.05.010.
USDA (1998). USDA urges consumers to use food thermometer when cooking ground beef patties. Washington, DC: Food Safety and Inspection Service (FSIS), United States Department of Agriculture.
Vaikousi, H., Biliaderis, C. G., & Koutsoumanis, K. P. (2009). Applicability of a microbial time temperature indicator (TTI) for monitoring spoilage of modified atmosphere packed minced meat. International Journal of Food Microbiology, 133(3), 272–278. https://doi.org/10.1016/j.ijfoodmicro.2009.05.030.
Van Loey, A., Hendrickx, M., De Cordt, S., Haentjens, T., & Tobback, P. (1996). Quantitative evaluation of thermal processes using time-temperature integrators. Trends in Food Science and Technology, 7(1), 16–26. https://doi.org/10.1016/0924-2244(96)81353-7.
Wang, S., Liu, X., Yang, M., Zhang, Y., Xiang, K., & Tang, R. (2015). Review of time temperature indicators as quality monitors in food packaging. Packaging Technology and Science, 28(10), 839–867. https://doi.org/10.1002/pts.2148.
Yamamoto, T., & Isshiki, K. (2012). Development of the indicator using Maillard reaction to warn against the temperature rise of the chilled food. Japanese Journal of Food Chemistry and Safety, 19(2), 84–87.
Yan, S., Huawei, C., Limin, Z., Fazheng, R., Luda, Z., & Hengtao, Z. (2008). Development and characterization of a new amylase type time-temperature indicator. Food Control, 19(3), 315–319. https://doi.org/10.1016/j.foodcont.2007.04.012.
Zhang, X., Sun, G., Xiao, X., Liu, Y., & Zheng, X. (2016). Application of microbial TTIs as smart label for food quality: response mechanism, application and research trends. Trends in Food Science &Technology, 51, 12–23. https://doi.org/10.1016/j.tifs.2016.02.006.
Acknowledgements
This study was partially supported by a grant from the Iijima memorial foundation in 2016.
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Lee, J.H., Harada, R., Kawamura, S. et al. Development of a Novel Time-Temperature Integrator/Indicator (TTI) Based on the Maillard Reaction for Visual Thermal Monitoring of the Cooking Process. Food Bioprocess Technol 11, 185–193 (2018). https://doi.org/10.1007/s11947-017-2003-3
Received:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s11947-017-2003-3