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Time-temperature integrators (TTIs) can be used to predict food deterioration. However, underestimation of the magnitude of deterioration is not desirable. This study aims to establish guidelines in terms of temperature dependency (Arrhenius activation energy, Ea) to avoid such underestimation by proper use of TTIs. A case study was executed with a microbial TTI and milk. The Ea of the TTI color change was 106 kJ/mol and those of milk deterioration factors aerobic mesophilic bacteria count, lactic acid bacteria count, ln lactic acid %, and pH were 101, 107, 122, and 145 kJ/mol, respectively. The deterioration factors with values of Ea larger than that of TTI, ln lactic acid %, LAB, and pH, were found to be underestimated as compared to their actual levels by prediction from TTI color change, leading to potential consumption of deteriorated milk.

food science and biotechnology/food science and biotechnology

Guideline for proper usage of time temperature integrator (TTI) avoiding underestimation of food deterioration in terms of temperature dependency: A case with a microbial TTI and milk