Abstract
Spoiled meat contains many pathogenic bacteria; hence, the intake of spoiled food can lead to various illnesses. To screen the freshness of food, in this study, we devised a ratiometric fluorescence sensor dicyanovinyl coumarin (CMDC) for the determination of cadaverine, an important biomarker for the spoilage of meat. CMDC underwent aza-Michael addition with cadaverine, exhibiting high sensitivity, fast response (50 s), and distinct fluorescence color transition. Test strips fabricated using CMDC showed a noticeable color change from red to green when exposed to cadaverine vapor. The test strips were successfully used to visually monitor the spoilage of beef based on the fluorescence color change. Furthermore, the as-developed test strip coupled with a smartphone provides a simple tool for consumers and suppliers to obtain information about meat quality.
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