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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
초록· 키워드
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A colorimetric paper sensor was used to detect volatile nitrogen-containing compounds emitted from spoiled salmon filets to determine their freshness. The sensing mechanism was based on acid-base reactions between acidic pH-indicating dyes and basic volatile ammonia and amines. A sensing layer was simply fabricated by drop-casting a dye solution of bromocresol green (BCG) on a polyvinylidene fluoride substrate, and its color-change response was enhanced by optimizing the amounts of additive chemicals, such as polyethylene glycol, p-toluene sulfonic acid, and graphene oxide in the dye solution. To avoid the adverse effects of water vapor, both faces of the sensing layer were enclosed by using a polyethylene terephthalate film and a gas-permeable microporous polytetrafluoroethylene sheet, respectively. When exposed to basic gas analytes, the paper-like sensor distinctly exhibited a color change from initially yellow, then to green, and finally to blue due to the deprotonation of BCG via the Brønsted acid-base reaction. The use of ammonia analyte as a test gas confirmed that the sensing performance of the optimized sensor was reversible and excellent (detection time of < 15 min, sensitive naked-eye detection at 0.25 ppm, good selectivity to common volatile organic gases, and good stability against thermal stress). Finally, the coloration intensity of the sensor was quantified as a function of the storage time of the salmon filet at 28°C to evaluate its usefulness in monitoring of the food freshness with the measurement of the total viable count (TVC) of microorganisms in the food. The TVC value increased from 3.2 × 105 to 3.1 × 109cfu/g in 28 h and then became stable, whereas the sensor response abruptly changed in the first 8 h and slightly increased thereafter. This result suggests that the colorimetric response could be used as an indicator for evaluating the degree of decay of salmon induced by microorganisms.
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참고문헌 (18)
참고문헌 신청
D. Y. C. Fung / 2010 / Handbook of meat processing / John Wiley & Sons :481~500
H. J. Hoben / 1982 / Comparison of the pour, spread, and drop plate methods for enumeration of rhizobium spp. in inoculants made from presterilized peat / Appl. Environ. Microbiol 44(5):1246~1247
K. Kogure / 1979 / A tentative direct microscopic method for counting living marine bacteria / Can. J. Microbiol 25:415~420
P. Castro / 2006 / Total volatile base nitrogen and its use to assess freshness in European sea bass stored in ice / Food Control 17(4):245~248
M. Chai / 1995 / Analysis of environmental air samples by solid-phase microextraction and gas chromatography/ion trap mass spectrometry / Environ. SCI. Technol 29(3):693~701
H. J. Hoben / 1982 / Comparison of the pour, spread, and drop plate methods for enumeration of rhizobium spp. in inoculants made from presterilized peat / Appl. Environ. Microbiol 44(5):1246~1247
K. Kogure / 1979 / A tentative direct microscopic method for counting living marine bacteria / Can. J. Microbiol 25:415~420
P. Castro / 2006 / Total volatile base nitrogen and its use to assess freshness in European sea bass stored in ice / Food Control 17(4):245~248
M. Chai / 1995 / Analysis of environmental air samples by solid-phase microextraction and gas chromatography/ion trap mass spectrometry / Environ. SCI. Technol 29(3):693~701
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