摘 要：通過時間-溫度指示卡（TTI）的機械的、化學的、電化學的、酶學的或生物學方面的不可逆變化，來指示食品的溫度變化歷程和剩余貨架信息，以便控制食品的銷售。時間-溫度指示卡根據其原理不同可以指示各個種類食品。本文是針對魚類、肉類和冷凍食品，主要指示魚類、肉類和冷凍食品的溫度變化歷程和剩余貨架信息。根據不同食品的不同特性設計出四種方案來分別指示魚類、肉類和冷凍食品的溫度變化歷程和剩余貨架信息。

關鍵詞：時間-溫度指示卡   海產品   肉類   冷凍   硝酸銀   氯化鈉

Abstract:Through the time-temperature indicator CARDS (TTI) mechanical, chemical and electrochemical, enzymology or biology irreversible changes, to indicate the food the temperature change of the process and the remaining shelves information, so as to control food sales. Time-temperature indicator CARDS according to its principle different can be instructed to each category food. This article is for fish, meat and frozen foods, the main indicator of fish, meat and frozen food temperature history and the remaining shelf. Four programs designed according to different characteristics of different foods to indicate the fish, meat and frozen food temperature history and the remaining shelf life information.

Key words: time-temperature indicator cards   seefood   meet   frozen nitric acid silver   sodium chloride