A smartphone-integrated colorimetric sensor of total volatile basic nitrogen (TVB-N) based on Au@MnO2 core-shell nanocomposites incorporated into hydrogel and its application in fish spoilage monitoring

2021 ◽  
pp. 129708
Author(s):  
Yaqin Zhang ◽  
Qian Luo ◽  
Ke Ding ◽  
Shi Gang Liu ◽  
Xingbo Shi
Keyword(s):  
Colorimetric Sensor ◽  
Core Shell ◽  
Total Volatile ◽  
Total Volatile Basic Nitrogen ◽  
Basic Nitrogen ◽  
Fish Spoilage

Non-destructive evaluation of total volatile basic nitrogen (TVB-N) and K-values in fish using colorimetric sensor array

2015 ◽  
Vol 7 (4) ◽  
pp. 1615-1621 ◽  
Author(s):  
Xingyi Huang ◽  
Riqin Lv ◽  
Liya Yao ◽  
Chao Guan ◽  
Fangkai Han ◽  
...  
Keyword(s):  
Sensor Array ◽  
Storage Period ◽  
Colorimetric Sensor ◽  
Rapid Evaluation ◽  
Total Volatile ◽  
Total Volatile Basic Nitrogen ◽  
Colorimetric Sensor Array ◽  
Non Destructive Evaluation ◽  
Basic Nitrogen ◽  
Non Destructive

For rapid evaluation of fish freshness, a colorimetric sensor array has been developed for the sensitive detection to measure simultaneously TVB-N and K value of fish during its storage period.

Comparison of different chemometric methods in quantifying total volatile basic-nitrogen (TVB-N) content in chicken meat using a fabricated colorimetric sensor array

RSC Advances ◽  
2016 ◽  
Vol 6 (6) ◽  
pp. 4663-4672 ◽  
Author(s):  
Urmila Khulal ◽  
Jiewen Zhao ◽  
Weiwei Hu ◽  
Quansheng Chen
Keyword(s):  
Sensor Array ◽  
Colorimetric Sensor ◽  
Chicken Meat ◽  
Chemometric Methods ◽  
Total Volatile ◽  
N Content ◽  
Total Volatile Basic Nitrogen ◽  
Colorimetric Sensor Array ◽  
Basic Nitrogen

PSO-SVMR is an efficient chemometric tool to quantify TVB-N content in chicken.

Quantifying of total volatile basic nitrogen (TVB-N) content in chicken using a colorimetric sensor array and nonlinear regression tool

2015 ◽  
Vol 7 (13) ◽  
pp. 5682-5688 ◽  
Author(s):  
Khulal Urmila ◽  
Huanhuan Li ◽  
Quansheng Chen ◽  
Zhe Hui ◽  
Jiewen Zhao
Keyword(s):  
Nonlinear Regression ◽  
Sensor Array ◽  
Colorimetric Sensor ◽  
Total Volatile ◽  
N Content ◽  
Important Indicator ◽  
Total Volatile Basic Nitrogen ◽  
Colorimetric Sensor Array ◽  
Basic Nitrogen

Total volatile basic nitrogen (TVB-N) content is an important indicator for evaluating meat's freshness.

Total volatile basic nitrogen (TVB-N) and its role in meat spoilage: A review

2021 ◽  
Vol 109 ◽  
pp. 280-302
Author(s):  
Alaa El-Din A. Bekhit ◽  
Benjamin W.B. Holman ◽  
Stephen G. Giteru ◽  
David L. Hopkins
Keyword(s):  
Total Volatile ◽  
Total Volatile Basic Nitrogen ◽  
Meat Spoilage ◽  
Basic Nitrogen

Total Volatile Basic Nitrogen and other Physico-chemical and Microbiological Characteristics as Related to Ripening of Salted Anchovies

1999 ◽  
Vol 64 (2) ◽  
pp. 344-347 ◽  
Author(s):  
M. M. Hernandez-Herrero ◽  
A. X. Roig-Sagues ◽  
E. I. Lopez-Sabater; ◽  
J. J. Rodriguez-Jerez ◽  
M. T. Mora-Ventura
Keyword(s):  
Total Volatile ◽  
Total Volatile Basic Nitrogen ◽  
Basic Nitrogen ◽  
Microbiological Characteristics ◽  
Physico Chemical

Hygienic Quality and Shelf Life of a Moroccan Cooked (Kosher) Sausage

1995 ◽  
Vol 58 (2) ◽  
pp. 182-185 ◽  
Author(s):  
AHMED DAOUDI ◽  
FRANK A. STOLLE ◽  
ABDELHAMID BELEMLIH ◽  
HENRI R. ZAMBOU ◽  
HARTMUT G. EISGRUBER
Keyword(s):  
Ambient Temperature ◽  
Shelf Life ◽  
Water Activity ◽  
Total Volatile ◽  
Total Volatile Basic Nitrogen ◽  
Basic Nitrogen ◽  
Sensory Changes ◽  
Quality And Shelf Life ◽  
Microbial Status

Sensory, physicochemical and microbiological changes in Moroccan cooked kosher sausages stored at 6°C and 25°C were monitored over 35 days. Kosher sausages were very prone to changes in microbial status, as a result of high pH and water activity-values (aw-values) after processing. After 3 days of storage at 25°C and 1 week at 6°C the microbial colonies increased distinctively. Sensory changes were only detectable after the seventh day at 25°C. At 6°C, these sausages kept their sensorial characteristics. Levels of total volatile basic nitrogen were lower in the kosher sausages at 6°C than in those kept at 25°C. Changes at 25°C affected the quality of kosher sausage and limited the shelf life. From these results it can be concluded that storage at 25°C (ambient temperature) for 3 days or at 6°C (chilling) for 7 days without sensory changes is possible.

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