Meat and fish freshness evaluation by functionalized cantilever-based biosensors

Abstract

Meat spoilage is a result of an increase in the number of microorganisms and increased levels of biogenic amines (e.g. cadaverine). Destruction of non-spoiled meat products results in substantial waste of resources each year. Currently, the expiration date of meat-products is determined by either subjective sensory and/or expensive and time-consuming microbiological analysis. Cadaverine levels have been demonstrated to be related to the product freshness; however current sensing methods require bulky and expensive chromatography techniques. In this work, the cadaverine binding to a functionalization layer of cyclam (1,4,8,11-tetraazacyclotetradecane) is demonstrated by a systematic study of cyclam/solvent solution influence on morphology and binding. The degradation of the functionalization layer due to storage conditions has also been investigated, and the optimum solvent for the functionalization solution is found to be ethoxyethanol. Functionalized surfaces and cantilevers have been exposed to different types of meat (beef, fish, chicken or pork) and the cadaverine binding has been demonstrated, either by morphology changes (surfaces) or by changes on cantilever resonance frequency due to mass increase (cantilever). The results show a higher cadaverine emission rate for fish, followed by chicken, beef and finally pork.

Pristine graphene covalent functionalization with aromatic aziridines and their application in the sensing of volatile amines – an ab initio investigation

“…The addition of as low as 1.3 ppm of DMPP induces a variation of the chemoresistance by 10%. 6 Fish freshness can be assessed using a series of biomarkers [29][30][31][32][33] such as xanthine employing biosensors, [30][31][32][33][34][35][36][37][38][39] but also by detecting total volatile basic amines (TVB) such as ammonia, methylamine, dimethylamine and trimethylamine, that result from bacterial spoilage, enzymatic lysis and deamination of seafood. 40 Developing graphene-based sensors with chemical functionalities represents a promising path in this direction since functionalized graphene can lead to a favourable interaction with specic VOCs thanks to the matching chemical characteristics that may result in highly sensitive and specic sensors.…”

Optimizing Piezoelectric Cantilever Design for Electronic Nose Applications

“…The resonance frequency found to reduce linearly by 3.8 kHz per mg added. Then the cantilevers were functionalized with a cadaverine binder, as described in a previous work [23][24][25] and exposed to tuna pieces [27]. Figure 12 shows the shift in resonance frequency when exposed to tuna pieces with different ages.…”

“…The piezoelectric cantilever beam voltage output and the resonance frequency can be optimized through modeling techniques for improved performance [22]. We have previously conducted studies about cadaverine binding to functionalised cantilever surfaces [23][24][25].…”

Surface Modification Enabling Reproducible Cantilever Functionalization for Industrial Gas Sensors

“…Due to the flexibility of adapting the functionalized layer to the target gas, there are unending possibilities for application of these sensors into a wide range of fields. We have previously studied its application for cadaverine (meat freshness biomarker) sensing and demonstrated the application of micro-cantilever sensors for this use [4][5][6][7][8].…”