Development of a fresh-sensor system with the aim of preventing the food poisoning

本研究使用电位固态电极评估猪肉新鲜度，以检测肉类在腐烂初期产生的还原性化合物、有机化合物和硫化物等化学指标。选择Pt、cu和Ag_2S电极作为固态电极，分别检测还原性物质、小分子有机物和硫化物（作为肉类新鲜度变质的化学指标）。通过主成分分析（PCA）和多元回归分析（MRA）对这些电极的输出进行分析，以对应于新鲜度指数（活菌计数）。利用电位传感器对猪肉新鲜度进行评价，与其他方法（如活菌计数或生物传感器）相比，PCA和MRA与细菌增加程度相对应的方法更简单、快速。

This study evaluated pork freshness using potentiometric solid-state electrodes in order to detect chemical indices such as reduced compounds, organic compounds and sulfides, which are produced during the initial stage of putrefaction in meat. Pt, CuS and Ag_2S electrodes selected as solid-state electrodes have respectively been used to detect the reduced substances, small molecular organic compounds and sulfides (regarded as chemical indices of deterioration in meat freshness). The outputs of these electrodes have been analyzed by principal component analysis (PCA) and multiple regression analysis (MRA) in order to correspond to the freshness index (viable bacterial counts). By using the potentiometric sensor, the pork freshness was evaluated and the PCA and MRA corresponded to the degree of bacterial increases more simply and rapidly than other methods such as viable bacterial counts or a biosensor.