Microdevice with integrated multi-enzyme sensors for the measurement of pork freshness

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書誌事項

公開日
2016-11
資源種別
journal article
権利情報
  • https://www.elsevier.com/tdm/userlicense/1.0/
DOI
  • 10.1016/j.snb.2016.05.074
公開者
Elsevier BV

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説明

Abstract An electrochemical microdevice for measuring pork freshness was developed based on the value of measurement indicators— K , K i , and H . Four sensors were integrated to measure the sum of the concentrations appearing in the equations that define the K , K i , and H values. With standard solutions, the correlation coefficients for sensors 1–4 were 0.888, 0.979, 0.816, and 0.828, respectively. Each sensor could complete one measurement in 2 min. A good correlation was obtained between the K values measured by the proposed microdevice and by ultra-performance liquid chromatography. Based on the sensor responses obtained with real pork extract samples, the R 2 value between the K and K i values was 0.843, while that between the K and H values was only 0.807 during a 15-day storage period.

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