Meat quality assessment using Au patch electrode Ag-SnO2/SiO2/Si MIS capacitive gas sensor at room temperature
Meat quality assessment using Au patch electrode Ag-SnO2/SiO2/Si MIS capacitive gas sensor at room temperature
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DOI：
10.1016/j.foodchem.2020.126893
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发表时间：
2020-09-15
期刊：
影响因子：
8.8
通讯作者：
Sahu, Partha P.
中科院分区：
文献类型：
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作者：
Senapati, Mukut;Sahu, Partha P.
设计和开发了配备微控制器的金贴片电极 Ag-SnO2/SiO2/Si MIS 电容传感器，用于感测室温下鸡肉腐败产生的低浓度（ppb 至 ppm 范围）挥发物（NH3、TMA、乙醇和 H2S）。使用我们提出的技术，在 4°C、15°C 和 25°C 下储存的鸡肉样品的质量阈值或食用可接受限度分别为 105 小时、48 小时和 17 小时，与 TVB-N、TVC、pH 和感官评价分析高度相关。当这些完善的标准方法（TVB-N、TVC 和 pH 分析）需要花费数小时才能完成涉及许多复杂步骤的分析时，我们制造的传感器只需 55 秒即可提供反映肉类腐败状态的传感响应。采用我们紧凑型技术校准的传感器可在室温下对肉类腐败情况进行便携式且廉价的现场快速、准确的质量评估。
An Au patch electrode Ag-SnO2/SiO2/Si MIS capacitive sensor equipped with a microcontroller was designed and developed to sense low concentration (ppb to ppm regime) of volatiles (NH3, TMA, ethanol, and H2S) generated from chicken meat spoilage at room temperature. The quality threshold or the acceptance limit for consumption of chicken meat samples stored at 4 degrees C, 15 degrees C and 25 degrees C using our proposed technique was found to be 105 h, 48 h, and 17 h respectively, highly correlated with TVB-N, TVC, pH and sensory evaluation analysis. When these well established standard methods (TVB-N, TVC and pH analysis) take many hours to complete the analysis involving many complicated steps, our fabricated sensor takes 55 sec to deliver sensing response reflecting the meat spoilage status. The sensor calibrated with our compact technique promises portable and inexpensive onsite rapid and accurate quality assessment of meat spoilage at room temperature.