휘발성 질소화합물 감응형 색변환 센서를 활용한 연어 신선도 모니터링
- Title
- 휘발성 질소화합물 감응형 색변환 센서를 활용한 연어 신선도 모니터링
- Other Titles
- Freshness Monitoring of Raw Salmon Filet Using a Colorimetric Sensor that is Sensitive to Volatile Nitrogen Compounds
- Author
- 현정호
- Keywords
- Colorimetric sensor; food sensor; freshness monitoring; BCG; Total volatile basic nitrogen (TVBN)
- Issue Date
- 2020-03
- Publisher
- 한국센서학회
- Citation
- 센서학회지, v. 29, NO. 2, Page. 93-99
- Abstract
- A colorimetric paper sensor was used to detect volatile nitrogen-containing compounds emitted from spoiled salmon filets to determine their freshness. The sensing mechanism was based on acid-base reactions between acidic pH-indicating dyes and basic volatile ammonia and amines. A sensing layer was simply fabricated by drop-casting a dye solution of bromocresol green (BCG) on a polyvinylidene fluoride substrate, and its color-change response was enhanced by optimizing the amounts of additive chemicals, such as polyethylene glycol, p-toluene sulfonic acid, and graphene oxide in the dye solution. To avoid the adverse effects of water vapor, both faces of the sensing layer were enclosed by using a polyethylene terephthalate film and a gas-permeable microporous polytetrafluoroethylene sheet, respectively. When exposed to basic gas analytes, the paper-like sensor distinctly exhibited a color change from initially yellow, then to green, and finally to blue due to the deprotonation of BCG via the Brønsted acid-base reaction. The use of ammonia analyte as a test gas confirmed that the sensing performance of the optimized sensor was reversible and excellent (detection time of < 15 min, sensitive naked-eye detection at 0.25 ppm, good selectivity to common volatile organic gases, and good stability against thermal stress). Finally, the coloration intensity of the sensor was quantified as a function of the storage time of the salmon filet at 28°C to evaluate its usefulness in monitoring of the food freshness with the measurement of the total viable count (TVC) of microorganisms in the food. The TVC value increased from 3.2 × 105 to 3.1 × 109cfu/g in 28 h and then became stable, whereas the sensor response abruptly changed in the first 8 h and slightly increased thereafter. This result suggests that the colorimetric response could be used as an indicator for evaluating the degree of decay of salmon induced by microorganisms.
- URI
- https://kiss.kstudy.com/thesis/thesis-view.asp?key=3762845https://repository.hanyang.ac.kr/handle/20.500.11754/184348
- ISSN
- 1225-5475;2093-7563
- Appears in Collections:
- COLLEGE OF SCIENCE AND CONVERGENCE TECHNOLOGY[E](과학기술융합대학) > MARINE SCIENCE AND CONVERGENCE ENGINEERING(해양융합공학과) > Articles
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