Development of a potentiometric freshness sensor for estimating of bacterial spoilage in aging pork

开发用于估计老化猪肉中细菌腐败情况的电位新鲜度传感器

• 批准号: 12650802
• 负责人: MASADOME Takashi
• 金额: $ 2.3万
• 依托单位: Ariake National College of Technology
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for Scientific Research (C)
• 财政年份: 2000
• 资助国家: 日本
• 起止时间: 2000 至 2002
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-12650802/
• 关键词: Meat; Quality control; Potentiometric chemical sensors; Freshness sensor; Simultaneous determination; pH電極; 硫化物イオン電極; 細菌数; 同時計測

The pork was stored at 10℃. Ten gram of the surface part of the meat was shaved using a sterilized surgical knife and homogenized with 200ml of ultra pure water. Furthermore, decimals dilutions of the ultra pure water were spread over the plate of plate count agar for total aerobic viable counts. Colonies on the plate were counted after incubation for 5 days at 10℃ for total aerobic viable counts. Value of pH and concentration of NH_4^+ ion in pork-extracted water sample increased with the increase of the days of storage. The fact may be due to that protein in pork meat is decomposed by bacteria and biogenic amine produced. Potential of ORP electrode in pork-extracted water sample decreased with the increase of days of storage. This may be also due to that protein in pork meat is decomposed by bacteria and biogenic amine produced. However, potential of S^2-selective electrode in pork-extracted water sample is not correlated with the passage of time. The pH value of the pork-extracted water sample and viable counts increased with the passage of time and are closely correlated with the passage of time. From these results, we concluded that the present sensor system is useful for estimating the bacterial spoilage in aging pork at 10 ℃.

猪肉在10℃的温度下储存。用消毒过的手术刀刮掉10克肉的表面，并用200毫升的超纯水均质。此外，超纯水的十进制稀释度分布在平板计数琼脂上，用于总的好氧活菌计数。在10℃条件下培养5d后，计数平板上的菌落总数。猪肉提取水样的pH值和NH4+离子浓度随贮藏天数的增加而增加。这可能是由于猪肉中的蛋白质被细菌和生物胺分解所致。猪肉提取水样中ORP电极的电位随保存天数的增加而降低。这也可能是因为猪肉中的蛋白质被细菌分解，并产生生物胺。而在猪肉水样中，S^2-选择电极的电位与时间无关。猪肉提取水样的pH值和活菌数随着时间的推移而增加，并与时间的推移密切相关。根据这些结果，我们得出结论，目前的传感器系统是有用的估计细菌腐败在10℃的陈化猪肉。

项目成果

N. Kaneki, H. Tanaka, K. Shimada, Y. Asano, T. Masadome, H. Hachiya, H. Hara: "Measurement of Aroma of Soup Using Potentiometric Gas Sensor"Sensors and Materials. 14. 109-118 (2002)

N. Kaneki、H. Tanaka、K. Shimada、Y. Asano、T. Masadome、H. Hachiya、H. Hara：“使用电位气体传感器测量汤的香气”传感器和材料。

M.Numata: "Determination of hardness in tap water and upland soil extracts using a long-term stable divalent cation selective electrode based on a lipophilic acrylate resin as a membrane matrix"Talanta. 55. 449-457 (2001)

M.Numata：“使用基于亲脂性丙烯酸酯树脂作为膜基质的长期稳定的二价阳离子选择性电极测定自来水和高地土壤提取物的硬度”Talanta。

T.Masadome: "Preparation of refractive index matching polymer film alternative to oil for use in a portable surface-plasmon resonance phenomenon-based chemical sensor method"Analyical and Bioanalytical Chemistry. 373. 222-226 (2002)

T.Masadome：“制备替代油的折射率匹配聚合物薄膜，用于基于便携式表面等离子体共振现象的化学传感器方法”分析和生物分析化学。

T.Masadome: "Determination of cationic polyelectrolytes using a photometric titration with crystal violet as a color indicator"Talanta. 59. 659-666 (2003)

T.Masadome：“使用结晶紫作为颜色指示剂的光度滴定法测定阳离子聚电解质”Talanta。

T.Masadome: "Response of surface-plasmon resonance sensor based on gold surfaces modified by self-assembled monolayer to anionic surfactants"Analytical Sciences. 18(公表予定). (2002)

T.Masadome：“基于自组装单层修饰的金表面的表面等离子体共振传感器对阴离子表面活性剂的响应”18（待出版）。