In this paper an electrochemical sensor for the monitoring of anchovy’s shelf life is presented. The device has been developed addressing three user needs critical in food application: fast response, high reproducibility and ease of use. The system is composed of an electronic interface optimized with a low noise architecture coupled with a non-functionalized commercial screen printed electrode (SPE). The stability of the measuring process is ensured by the electronic feedback, and the interactions with the solutions are not mediated by a sensing material. The sensor has been calibrated against different concentration levels of seven specific biogenic amines (BAs) associated with the degradation of anchovies: β-phenylethylamine (β-PEA), putrescine (PUT), cadaverine (CAD), histamine (HIS), tyramine (TYR), spermine (SPM) and spermidine (SPD). This proof-of-concept experiment evidenced the potentialities of this technology both in BAs quantification and in monitoring anchovy’s spoilage. The results obtained have been compared with LC-UV as standard laboratory instrument. After a first calibration step with standard BAs, the sensor has been tested in the monitoring of anchovy’s samples stored for ten days at a temperature of 2 ± 1 °C. Sensors’ responses followed samples evolution against time in accordance with LC-UV results. Further developments are requested to set up a standard method for the industrial application of the sensor, but rapidity, low-cost and the ease of use account for its relevance as device to be used on field.
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