Smartphone based meat freshness detection.

Autor: Perez de Vargas-Sansalvador IM; ECsens, Department of Analytical Chemistry, University of Granada, Granada, 18071, Spain; Unit of Excellence in Chemistry Applied to Biomedicine and the Environment of the University of Granada, Spain. Electronic address: isabelpdv@ugr.es., Erenas MM; ECsens, Department of Analytical Chemistry, University of Granada, Granada, 18071, Spain; Unit of Excellence in Chemistry Applied to Biomedicine and the Environment of the University of Granada, Spain., Martínez-Olmos A; ECsens, CITIC-UGR, Department of Electronics and Computer Technology, University of Granada, Granada, 18071, Spain; Unit of Excellence in Chemistry Applied to Biomedicine and the Environment of the University of Granada, Spain., Mirza-Montoro F; ECsens, Department of Analytical Chemistry, University of Granada, Granada, 18071, Spain., Diamond D; Insight, Centre for Data Analytics, National Centre for Sensor Research, Dublin City University, Dublin 9, Ireland., Capitan-Vallvey LF; ECsens, Department of Analytical Chemistry, University of Granada, Granada, 18071, Spain; Unit of Excellence in Chemistry Applied to Biomedicine and the Environment of the University of Granada, Spain.
Jazyk: angličtina
Zdroj: Talanta [Talanta] 2020 Aug 15; Vol. 216, pp. 120985. Date of Electronic Publication: 2020 Apr 03.
DOI: 10.1016/j.talanta.2020.120985
Abstrakt: In this work, a freshness colorimetric sensor has been integrated with pork meat packages. The sensor tracks rising CO 2 levels in the package associated with meat spoilage, as CO 2 levels increase with bacterial population. The color of the sensor changes depending on the quantity of bacteria present, therefore it can be correlated with the freshness of meat, in this case pork loin. Detection is achieved by a simple photograph using a smartphone, and analyzing the grey scale from the RGB space color with a custom made app. Only 2 μL of the cocktail (all components are nontoxic) is needed to prepare the sensor, which have been integrated inside meat packages using a variety of support materials prior to sealing. The Smartphone measurements have been validated using a reference method (Checkpoint Analyzer) and the results suggest it can provide the basis for a quick test of the quality of the packaged pork.
Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(Copyright © 2020 Elsevier B.V. All rights reserved.)
Databáze: MEDLINE
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