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.

Non-destructive evaluation of pork freshness using a portable electronic nose (E-nose) based on a colorimetric sensor array

2014 ◽  
Vol 6 (16) ◽  
pp. 6271-6277 ◽  
Author(s):  
Huanhuan Li ◽  
Quansheng Chen ◽  
Jiewen Zhao ◽  
Qin Ouyang
Keyword(s):  
Electronic Nose ◽  
Sensor Array ◽  
Colorimetric Sensor ◽  
Colorimetric Sensor Array ◽  
Non Destructive Evaluation ◽  
Non Destructive

This paper investigated the feasibility of rapid non-destructive evaluation of pork freshness using a portable electronic nose (E-nose) based on a colorimetric sensor array.

scholarly journals The Sensor Construct of Colorimetric Sensor Array for Rapid Evaluation of Fish Freshness

2015 ◽  
Vol 7 (8) ◽  
pp. 631-637
Author(s):  
Haiyang Gu ◽  
Yanhui Sun ◽  
Huang Dai ◽  
Fangkai Han ◽  
Xingyi Huang
Keyword(s):  
Sensor Array ◽  
Colorimetric Sensor ◽  
Rapid Evaluation ◽  
Colorimetric Sensor Array

Shelf Life of Semifried Tuna Slices Coated with Essential Oil Compounds after Treatment with Anodic Electrolyzed NaCl Solution

2008 ◽  
Vol 71 (4) ◽  
pp. 770-774 ◽  
Author(s):  
MOHAMED ABOU-TALEB ◽  
YUJI KAWAI
Keyword(s):  
Essential Oil ◽  
Shelf Life ◽  
Storage Period ◽  
Nacl Solution ◽  
Total Volatile ◽  
Electrolyzed Water ◽  
Total Volatile Basic Nitrogen ◽  
Basic Nitrogen ◽  
Microbiological Assays ◽  
Essential Oil Compounds

The main objective of this study was to evaluate the effect of two commonly used essential oils after treatment with anodic electrolyzed NaCl solution in order to extend the shelf life of coated semifried tuna slices. Samples of tuna slices were treated with 100-fold electrolyzed water and coated with an edible solution containing 1% essential oil (0.5% eugenol [E] plus 0.5% linalool [L]). The coated slices were fried at 170°C for 1 min and then stored at 5 and 25°C. Total volatile basic nitrogen of slices treated with electrolyzed water and 1% (E+L) decreased from 15.5 for the nontreated control slices to 9.7 immediately after treatment and remained at a low level (<30) until the end of the storage period (day 20). Treatment with 1% (E+L) significantly suppressed lipid oxidation in coated semifried tuna. Sensory evaluation and microbiological assays showed that treatment with electrolyzed water and 1% (E+L) extended the shelf life of coated semifried slices to 15 and 2 days compared with 5 and 1 days for control slices during storage at 5 and 25°C, respectively.

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