One-minute fish freshness evaluation by testing the volatile amine gas with an ultrasensitive porous-electrode-capped organic gas sensor system
學年 105
學期 2
出版（發表）日期 2017-04-11
作品名稱 One-minute fish freshness evaluation by testing the volatile amine gas with an ultrasensitive porous-electrode-capped organic gas sensor system
作品名稱（其他語言）
著者 Liang-Yu Chang, Ming-Yen Chuang, Hsiao-Wen Zan, Hsin-Fei Meng, Chia-Jung Lu, Ping-Hung Yeh; Jian-Nan Chen
單位
出版者
著錄名稱、卷期、頁數 ACS sensors 2(4), p.531-539
摘要 In this work, we successfully demonstrate a fast method to determine the fish freshness by using a sensing system containing an ultrasensitive amine gas sensor to detect the volatile amine gas from the raw fish meat. When traditional titration method takes 4 h and complicated steps to test the total volatile basic nitrogen (TVB-N) as a worldwide standard for fish freshness, our sensor takes 1 min to deliver an electrical sensing response that is highly correlated with the TVB-N value. When detecting a fresh fish with a TVB-N as 18 mg/100 g, the sensor delivers an effective ammonia concentration as 100 ppb. For TVB-N as 28–35 mg/100 g, a well-accepted freshness limit, the effective ammonia concentration is as 200–300 ppb. The ppb-regime sensitivity of the sensor and the humidity control in the sensing system are the keys to realizing fast and accurate detection. It is expected that the results in this report enable the development of on-site freshness detection and real-time monitoring in a fish factory.
關鍵字 amine gas; ammonia; dimethylamine; fish freshness; gas sensor; P3HT; trimethylamine; volatile basic nitrogen
語言 en_US
ISSN
期刊性質 國外
收錄於 SCI
產學合作
通訊作者
審稿制度 否
國別 USA
公開徵稿
出版型式 ,電子版
相關連結

機構典藏連結 ( http://tkuir.lib.tku.edu.tw:8080/dspace/handle/987654321/111829 )