Abstract
Biogenic amines are considered as significant indicators of food quality. Monitoring meat quality, a new colorimetric sensor is created based on a reaction that metalizes hydrolysis-induced cadmium to adjust the surface of localized plasmon resonance adsorbing Au in nanoparticle size. Au nanoparticles are sensitive to the presence of volatile N2 gas (TVBN) released from a piece of meat. In this work, sensors were put in the presence of ammonia simulating that varied its colour with pH modification. This approach showed an affordable, non-destructive, powerful, easy, susceptible, and user-friendly scheme for in situ analysing the freshness of food.
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