Detection of Mackerel Fish Spoilage with a Gas Sensor Based on One Single SnO2 Nanowire

Tonezzer, Matteo

doi:10.3390/chemosensors9010002

Cited by 11 publications

(8 citation statements)

References 23 publications

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“…The TVC graph increases t slope after about 10 hours and reaches the consumability threshold after about 40 h. A similar behavior is observed in Figure 4b, which shows the sensor responses and the total viable count measured on marble trout samples stored in a refrigerator at 4 • C. In this case, the curves rise more slowly, and the microbial count reaches the threshold value after about 66 h. In both cases, the response of the gas sensor at various temperatures follows the curve of the TVC quite closely. This good correlation, already demonstrated elsewhere [29], shows that the response of the resistive sensor can be used as an indirect measure of the microbial count and therefore of the state of degradation of the food sample.…”

Section: Measurements On Marble Trout and Pork Samplessupporting

confidence: 73%

Single Nanowire Gas Sensor Able to Distinguish Fish and Meat and Evaluate Their Degree of Freshness

Tonezzer

2021

Chemosensors

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A non-invasive, small, and fast device is needed for food freshness monitoring, as current techniques do not meet these criteria. In this study, a resistive sensor composed of a single semiconductor nanowire was used at different temperatures, combining the responses and processing them with multivariate statistical analysis techniques. The sensor, very sensitive to ammonia and total volatile basic nitrogen, proved to be able to distinguish samples of fish (marble trout, Salmo trutta marmoratus) and meat (pork, Sus scrofa domesticus), both stored at room temperature and 4 °C in the refrigerator. Once separated, the fish and meat samples were classified by the degree of freshness/degradation with two different classifiers. The sensor classified the samples (trout and pork) correctly in 95.2% of cases. The degree of freshness was correctly assessed in 90.5% of cases. Considering only the errors with repercussions (when a fresh sample was evaluated as degraded, or a degraded sample was evaluated as edible) the accuracy increased to 95.2%. Considering the size (less than a square millimeter) and the speed (less than a minute), this type of sensor could be used to monitor food production and distribution chains.

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Section: Measurements On Marble Trout and Pork Samplessupporting

confidence: 73%

Single Nanowire Gas Sensor Able to Distinguish Fish and Meat and Evaluate Their Degree of Freshness

Tonezzer

2021

Chemosensors

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“…Nanowires are commonly used as a porous thin film on which metal electrodes are deposited [ 25 , 26 ] but they can also be grown directly from the electrodes [ 27 , 28 ] or even contacted individually [ 29 ]. A single nanowire has already been used to measure the freshness of mackerel samples but used in a traditional way as a simple chemiresistor [ 30 ].…”

Section: Introductionmentioning

confidence: 99%

Quantitative Assessment of Trout Fish Spoilage with a Single Nanowire Gas Sensor in a Thermal Gradient

et al. 2021

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The response of a single tin oxide nanowire was collected at different temperatures to create a virtual array of sensors working as a nano-electronic nose. The single nanowire, acting as a chemiresistor, was first tested with pure ammonia and then used to determine the freshness status of trout fish (Oncorhynchus mykiss) in a rapid and non-invasive way. The gas sensor reacts to total volatile basic nitrogen, detecting the freshness status of the fish samples in less than 30 s. The sensor response at different temperatures correlates well with the total viable count (TVC), demonstrating that it is a good (albeit indirect) way of measuring the bacterial population in the sample. The nano-electronic nose is not only able to classify the samples according to their degree of freshness but also to quantitatively estimate the concentration of microorganisms present. The system was tested with samples stored at different temperatures and classified them perfectly (100%), estimating their log(TVC) with an error lower than 5%.

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“…The method should also be affordable, reliable, rapid, non-destructive, and easy to use. Multiple spoilage indicating parameters of fish should be considered in the development of an instrumental technique with the least error produced [15]- [17].…”

Section: Significance Of Product In the Marketmentioning

confidence: 99%

Fish Spoilage Detector

Asok¹,

R²,

Neemavas³

et al. 2022

IJSEM

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This project work involves using Arduino Uno software integrated with MQ 137- Ammonia Gas Sensor, MQ 135- Gas Sensor Module and Humidity Sensor Module DHT11 to set up a Fish Spoilage Detector model for the determination of spoilage in fish. The study takes into consideration spoilage seen in fishes and how to detect it. To study the threshold values of Ammonia, and other gases like Carbon Monoxide, model trial runs are carried out to arrive at appropriate hard measures of the threshold values, to improve the stability of a conceptual fish spoilage detector. The ammonia sensor is initially tested with a pure ammonia sample before being used to quantify total volatile basic nitrogen in various fish samples of various freshness levels. When compared to standard procedures like microbe count and chromatography, which take hours to get a result, the sensor can determine the freshness of a sample in a matter of seconds. The sensor response was shown to be highly linked with fish deterioration, demonstrating that using sensors is an effective technique to swiftly test for spoiling in a sample. After calibrating the sensor(which involved watching the fish degrade for almost two days), it was put to the test using random samples, demonstrating that it can accurately distinguish the degree of freshness of the preserved fish at varied temperatures(for measuring which a temperature sensor is also fixed). The model is run until visible indications of fish spoilage are seen. The sensors detect critical levels of ammonia, carbon monoxide and also measure humidity and temperature thereby, emitting warning signals in the form of flashes of light and a sound warning. The model setup also consists of a 1602 (16x2) LCD Display with a 12C/11C Interface that will display the temperature, humidity levels as well as that of ammonia and other gases like carbon monoxide and thus, helps in spoilage detection when the levels of these reach a particular threshold value. Calibration could be improved with detailed studies containing data regarding the rate of spoilage in fishes, temperature and humidity parameters.

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Detection of Mackerel Fish Spoilage with a Gas Sensor Based on One Single SnO2 Nanowire

Cited by 11 publications

References 23 publications

Single Nanowire Gas Sensor Able to Distinguish Fish and Meat and Evaluate Their Degree of Freshness

Single Nanowire Gas Sensor Able to Distinguish Fish and Meat and Evaluate Their Degree of Freshness

Quantitative Assessment of Trout Fish Spoilage with a Single Nanowire Gas Sensor in a Thermal Gradient

Fish Spoilage Detector

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