In this work, a novel zirconium-based metal–organic framework (MOF) composite material, UiO-(OH)2@RhB, has been solvothermally prepared with zirconyl chloride octahydrate, 2,5-dihydroxyterephthalic acid, and rhodamine B (RhB) for ratiometric fluorescence sensing of Al3+ ions in an aqueous medium. The luminescence measurement results showed that, at the single excitation wavelength of 420 nm, the fluorescence intensity of the ligand at 500 nm increased significantly in the case of Al3+, while that of RhB at 583 nm changed slightly, together with an apparent color change. Under optimal conditions, UiO-(OH)2@RhB exhibited an extraordinary sensitivity (10 nM), good selectivity, and a fast response (2 min) for Al3+. As far as we know, the limit of detection is superior to that of the current reported MOF-based Al3+ fluorescence sensors. The response mechanism suggested that −OH could capture Al3+ in water through coordination and high electrostatic affinity and achieved turn-on ratiometric fluorescence through the excited-state intramolecular proton transfer process and stable fluorescence of RhB. In addition, this sensor was also applied to actual food samples (grain beans), with the recoveries ranging from 89.08% to 113.61%. Such a turn-on ratiometric fluorescence sensor will provide a constructive strategy for the ultrasensitive detection of Al3+ in practical applications.

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In this study, we investigated the effects of different frying conditions on the quality characteristics of fried Spanish mackerel (Scaberulous niphonius) to address the food quality degradation of self-heating fish products after frying, sterilization, and reheating. Furthermore, the effect of different moisture contents (65%, 60%, 55%, and 50%) of fried Spanish mackerel on texture, color, and microstructure after sterilization and self-heating were examined. The flavor fingerprints of different frying temperatures (140 °C, 160 °C, 180 °C, and 200 °C) coupled with the optimal moisture content were identified; furthermore, volatile organic compounds (VOCs) were studied using headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) with principal component analysis (PCA). The results indicated that the shear force value significantly increased, while the hardness and chewiness significantly decreased simultaneously with decreasing moisture content. Samples containing 65% moisture content showed the highest L*, a*, and W values, while their b* value was the lowest, and the most clearly visible fibrous veins with tiny cracks could be observed in them. Samples fried at 160 °C and 65% moisture content exhibited the richest VOCs, with a greasy or fried aroma. Based on the PCA, there were significant differences in the sample VOCs under different frying conditions. In summary, among all treatments, frying at 160 °C with 65% moisture content resulted in the highest food quality of fish filets. The results of this study could provide a theoretical basis for improving the food quality of self-heated fish products.

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