Abstract

In a simple and instant procedure for detecting fish freshness, a hydrogel and hydrophilic pectin matrix membrane was used successfully as an optical pH sensor by immobilizing the chromoionophore ETH 5294 (CI), which is very selective and sensitive for the membrane. The Pe/CI optical pH sensor exhibited excellent linearity between pH 5 and pH 9, with a sensor response time of 5 min and reproducibility of 1.49% relative standard deviation (RSD). The sensor showed response stability for 15 days and a response reduction of 8.6%. The sensor’s capability was demonstrated by the detection of fish freshness for 17 days at 4 °C.

Highlights

  • Fish freshness is a major health concern for consumers

  • 1 mL of the 2% pectin membrane solution was poured into 400 μL of chromoionophore ETH 5294 (CI) and stirred slowly for 10 min

  • Sensor’s response against in pH wasindetermined by performance of the Pe/CIThe optical pH sensor was testedvariations against variations pH, response adding the solution within a pH

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Summary

Introduction

Fish freshness is a major health concern for consumers. Fish is degraded by enzymatic reactions and because of microbial contamination [1,2,3]. A more modern method for determining fish freshness has been developed, which includes laboratory experts and the use of gas chromatography–mass spectrometry instruments. Biosensors 2019, 9, 60 determines the concentration of total volatile basic nitrogen (TVB-N), which is formed by the enzymatic decomposition of trimethylamine oxide (TMAO), due to the presence of bacteria in dead fish [5,6,7] This method is not practical for field use, because the procedure must be carried out in a laboratory. Pectin is hydrophilic, allowing higher permeability than hydrophobic synthetic polymers [14] This can facilitate the adsorption of active substances, allowing a more rapid sensory response. The sensor’s performance against variations in buffer pH, response time, lifetime, and sensor reproducibility was evaluated

Chemicals and Instruments
Preparation of Reagents and Solutions
Response
Determination of Fish
Results and Discussion
Effect of on in thein
5–9. Thisthat linear range is comparable to that by Bakker
Conclusions
Findings
1.References

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