An Array-Based Sensor for Seafood Freshness Assessment

This paper describes the development of an automated, hand-held sensor for the fast assessment of seafood freshness. The sensor developed here combined: an array-based chemical sensor, composed of incrementally different conducting polymer elements deposited on a small chip; a highly sensitive, cust...

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Published inBulletin of the Korean Chemical Society Vol. 31; no. 11; pp. 3084 - 3092
Main Authors Gonzalez-Martin, Anuncia, Lewis, Brian, Raducanu, Marius, Kim, Jin-Seong
Format Journal Article
LanguageEnglish
Published 대한화학회 20.11.2010
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화학
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Abstract This paper describes the development of an automated, hand-held sensor for the fast assessment of seafood freshness. The sensor developed here combined: an array-based chemical sensor, composed of incrementally different conducting polymer elements deposited on a small chip; a highly sensitive, custom-made electronics for the detection of very small signal changes; precise temperature control of the sensor chamber; and an on-board microcontroller for data collection,storage, automation, and analysis. The instrument was used to successfully test seafood samples with different degree of freshness and spoilage. A linear relationship between microbiological count and e-Nose signal for three different fish fillet was developed. Once the linear relationship is included into the hand-held unit software, the e-Nose signal can be used for assessment of seafood freshness without performing the microbiological count technique. KCI Citation Count: 2
AbstractList This paper describes the development of an automated, hand-held sensor for the fast assessment of seafood freshness. The sensor developed here combined: an array-based chemical sensor, composed of incrementally different conducting polymer elements deposited on a small chip; a highly sensitive, custom-made electronics for the detection of very small signal changes; precise temperature control of the sensor chamber; and an on-board microcontroller for data collection,storage, automation, and analysis. The instrument was used to successfully test seafood samples with different degree of freshness and spoilage. A linear relationship between microbiological count and e-Nose signal for three different fish fillet was developed. Once the linear relationship is included into the hand-held unit software, the e-Nose signal can be used for assessment of seafood freshness without performing the microbiological count technique. KCI Citation Count: 2
Author Kim, Jin-Seong
Lewis, Brian
Gonzalez-Martin, Anuncia
Raducanu, Marius
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