The design and application of xylose-lysine based time-temperature indicators for visually monitoring the shelf-life of chilled large yellow croaker

The spoilage of seafood is highly dependent on temperature changes during cold chain. To visually reflect the shelf-life of large yellow croakers (0–25 °C), the xylose-lysine based time-temperature indicator (TTI) label was designed and applicated. The ultraviolet (UV) spectrum, and color response of Maillard reaction (MR) indicated that the color changes of TTI was related to the formation of melanoidins of MR. The color changes of TTI, and the quality degradation of large yellow croakers were described by kinetics analysis, which showed that Ea of TVB-N (70.45 kJ/mol) was closer to that of TTI (83.51 kJ/mol). Under fluctuating temperatures, the difference of the effective temperature (T eff ) between TVB-N (15.95 °C) and TTI (16.84 °C) was less than 1 °C, and the relative error of shelf-life was −8.33%. Briefly, this novel TTI label as an environmentally friendly system could be attached to sample surface for real-time reflecting shelf-life of seafood in cold chain.