Silver Nanoparticle Sensor Array-Based Meat Freshness Inspection System.

ABSTRACT: The series of biochemical reactions, metabolic pathways, and regulatory interactions that occur during the storage of meat are the main causes of meat loss and waste. The volatile compounds produced by these reactions, such as hydrogen sulfide, acids, and amines, can directly indicate changes in the freshness of meat during storage and sales. In this study, a one-pot hydrothermal method based on a surface control strategy was used to develop nanoparticles of silver with different reactivities, which were further immobilized in agar powder to develop a colorimetric sensor array. Due to the different chemical interactions with various volatile compounds, the colorimetric sensor array exhibited distinct color changes. The study demonstrates significant differences between 12 different volatil

SUBMITTER: Yu J 

PROVIDER: S-EPMC10606817 | biostudies-literature | 2023 Oct

REPOSITORIES: biostudies-literature