Evaluation of a new Maillard reaction type time-temperature integrator at various temperatures

•A time-temperature integrator based on the Maillard reaction was evaluated.•The color change of the device was well described with an extended logistic equation.•The rate constant of the color change followed the Arrhenius model.•The color change at dynamic temperatures was successfully predicted.•The device could warn the initial growth of microbes in food at low temperatures.

Recently, Yamamoto and Isshiki developed a novel chemical time-temperature integrator based on the Maillard reaction to monitor the temperature of food for cold temperature management. The color of this device changes with time and temperature. In this study, the device was evaluated kinetically by measuring its color change using a colorimeter. The color change of the device exposed to constant temperatures from 4 to 32 °C was precisely described by an extended logistic equation. The rate constant of color change was well expressed by the Arrhenius model. By the combination of the extended logistic equation and the Arrhenius model, the color change of the device stored at a dynamic temperature was successfully predicted. The device was then studied for Salmonella Enteritidis growth in ground chicken and liquid egg products that had been reported previously. It was confirmed that a given increase in the colorimetric value of the device could be useful to warn of the initial growth of the pathogen and natural microflora in the food materials at a variety of temperature. Therefore, the new TTI might be applied to the growth of microbes in food and food materials.