| Title: | A novel colorimetric sensor array for real-time and on-site monitoring of meat freshness |
| Author(s): | Nie W; Chen Y; Zhang H; Liu J; Peng Z; Li Y; |
| Address: | "Key Laboratory of Xinjiang Phytomedicine Resources for Ministry of Education, School of Pharmacy, Shihezi University, Shihezi, 832000, China. Shenzhen ENCO Instrument Co., Ltd, Shenzhen, 518000, China. School of Physics and Optoelectronic Engineering, Shenzhen University, Shenzhen, 518060, China. zcpeng@szu.edu.cn. School of Physics and Optoelectronic Engineering, Shenzhen University, Shenzhen, 518060, China. liyingchun@hit.edu.cn. Flexible Printed Electronics Technology Center and School of Science, Harbin Institute of Technology, Shenzhen, 518055, China. liyingchun@hit.edu.cn" |
| DOI: | 10.1007/s00216-022-04176-3 |
| ISSN/ISBN: | 1618-2650 (Electronic) 1618-2642 (Linking) |
| Abstract: | "Food quality control is essential in industry and daily life. In this work, we developed a novel colorimetric sensor array composed of several pH-sensitive dyes for monitoring meat freshness. A color change in the sensor array was seen after exposure to volatile organic compounds (VOCs), and the images were captured for precise quantification of the VOCs. In conjunction with pattern recognition, meat freshness at different storage periods was readily discerned, revealing that the as-fabricated colorimetric sensor array possessed excellent discrimination ability. The linear range for quantitative analysis of volatiles related to meat spoilage was from 5 ppm to 100 ppm, with a limit of detection at the ppb level (S/N = 3). Furthermore, the testing results obtained by the sensor in assessing meat freshness were validated by a standard method for measuring the total volatile basic nitrogen (TVB-N). The sensing signals showed good agreement with the results obtained in TVB-N when measuring real food samples. The sensor also displayed good reproducibility (RSD < 5%) and long-term stability. The sensor was successfully used for on-site and real-time determination of volatiles emitted from rotting meat, demonstrating its potential application in monitoring the quality and safety of meat products" |
| Keywords: | *Colorimetry Food Quality Meat/analysis Nitrogen/analysis Reproducibility of Results *Volatile Organic Compounds/analysis Biogenic amines Meat freshness Tvb-n Visualization Volatile organic compounds (VOCs); |
| Notes: | "MedlineNie, Wengui Chen, Yifei Zhang, Hua Liu, Jinsen Peng, Zhengchun Li, Yingchun eng Germany 2022/07/06 Anal Bioanal Chem. 2022 Aug; 414(20):6017-6027. doi: 10.1007/s00216-022-04176-3. Epub 2022 Jul 5" |
