{"@context":{"@vocab":"https://cir.nii.ac.jp/schema/1.0/","rdfs":"http://www.w3.org/2000/01/rdf-schema#","dc":"http://purl.org/dc/elements/1.1/","dcterms":"http://purl.org/dc/terms/","foaf":"http://xmlns.com/foaf/0.1/","prism":"http://prismstandard.org/namespaces/basic/2.0/","cinii":"http://ci.nii.ac.jp/ns/1.0/","datacite":"https://schema.datacite.org/meta/kernel-4/","ndl":"http://ndl.go.jp/dcndl/terms/","jpcoar":"https://github.com/JPCOAR/schema/blob/master/2.0/"},"@id":"https://cir.nii.ac.jp/crid/1360285707480997120.json","@type":"Article","productIdentifier":[{"identifier":{"@type":"DOI","@value":"10.1016/j.snb.2016.05.074"}},{"identifier":{"@type":"URI","@value":"https://api.elsevier.com/content/article/PII:S0925400516307572?httpAccept=text/xml"}},{"identifier":{"@type":"URI","@value":"https://api.elsevier.com/content/article/PII:S0925400516307572?httpAccept=text/plain"}}],"resourceType":"学術雑誌論文(journal article)","dc:title":[{"@value":"Microdevice with integrated multi-enzyme sensors for the measurement of pork freshness"}],"description":[{"notation":[{"@value":"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."}]}],"creator":[{"@id":"https://cir.nii.ac.jp/crid/1380285707480997123","@type":"Researcher","foaf:name":[{"@value":"Xiaoli Qiu"}]},{"@id":"https://cir.nii.ac.jp/crid/1380285707480997120","@type":"Researcher","foaf:name":[{"@value":"Daisuke Itoh"}]},{"@id":"https://cir.nii.ac.jp/crid/1380285707480997121","@type":"Researcher","foaf:name":[{"@value":"Takaaki Satake"}]},{"@id":"https://cir.nii.ac.jp/crid/1380285707480997122","@type":"Researcher","foaf:name":[{"@value":"Hiroaki Suzuki"}]}],"publication":{"publicationIdentifier":[{"@type":"PISSN","@value":"09254005"}],"prism:publicationName":[{"@value":"Sensors and Actuators B: Chemical"}],"dc:publisher":[{"@value":"Elsevier BV"}],"prism:publicationDate":"2016-11","prism:volume":"235","prism:startingPage":"535","prism:endingPage":"540"},"reviewed":"false","dc:rights":["https://www.elsevier.com/tdm/userlicense/1.0/"],"url":[{"@id":"https://api.elsevier.com/content/article/PII:S0925400516307572?httpAccept=text/xml"},{"@id":"https://api.elsevier.com/content/article/PII:S0925400516307572?httpAccept=text/plain"}],"createdAt":"2016-05-17","modifiedAt":"2019-11-02","project":[{"@id":"https://cir.nii.ac.jp/crid/1040000782240252800","@type":"Project","projectIdentifier":[{"@type":"KAKEN","@value":"25280098"},{"@type":"JGN","@value":"JP25280098"},{"@type":"URI","@value":"https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-25280098/"}],"notation":[{"@language":"ja","@value":"多変量生体信号処理による食品感性分析に基づく食品デザイン技術の構築"},{"@language":"en","@value":"Construction of the food design technology based on the food sensitivity analysis by multivariate biosignal processing"}]}],"relatedProduct":[{"@id":"https://cir.nii.ac.jp/crid/1360011144140248320","@type":"Article","relationType":["references"],"jpcoar:relatedTitle":[{"@value":"Advances in the Microfabrication of Electrochemical Sensors and Systems"}]},{"@id":"https://cir.nii.ac.jp/crid/1360574096061222784","@type":"Article","relationType":["references"],"jpcoar:relatedTitle":[{"@value":"Characterization and meat freshness application of a serial three-enzyme reactor system measuring ATP-degradative compounds"}]},{"@id":"https://cir.nii.ac.jp/crid/1360574096565532160","@type":"Article","relationType":["references"],"jpcoar:relatedTitle":[{"@value":"A rapid HPLC-determination of ATP-related compounds and its application to herring stored under modified atmosphere"}]},{"@id":"https://cir.nii.ac.jp/crid/1360855569162324608","@type":"Article","relationType":["references"],"jpcoar:relatedTitle":[{"@value":"Development of quality evaluation sensor for fish freshness control based on KI value"}]},{"@id":"https://cir.nii.ac.jp/crid/1360855569653301632","@type":"Article","relationType":["references"],"jpcoar:relatedTitle":[{"@value":"Hypoxanthine-based enzymatic sensor for determination of pork meat freshness"}]},{"@id":"https://cir.nii.ac.jp/crid/1361418518879363456","@type":"Article","relationType":["references"],"jpcoar:relatedTitle":[{"@value":"Sensory, chemical and bacteriological changes during storage of iced squid (Todaropsis eblanae)"}]},{"@id":"https://cir.nii.ac.jp/crid/1361418521518030976","@type":"Article","relationType":["references"],"jpcoar:relatedTitle":[{"@value":"Development of a biosensor for assaying postmortem nucleotide degradation in fish tissues"}]},{"@id":"https://cir.nii.ac.jp/crid/1362262944081856896","@type":"Article","relationType":["references"],"jpcoar:relatedTitle":[{"@value":"Enzyme sensors for determination of fish freshness"}]},{"@id":"https://cir.nii.ac.jp/crid/1362262946019330304","@type":"Article","relationType":["references"],"jpcoar:relatedTitle":[{"@value":"Electrochemical techniques for microfluidic applications"}]},{"@id":"https://cir.nii.ac.jp/crid/1362825894533754368","@type":"Article","relationType":["references"],"jpcoar:relatedTitle":[{"@value":"Application of the Freshness Quality Index (K Value) for Fresh Fish to Canned Sardines from Northwestern Mexico"}]},{"@id":"https://cir.nii.ac.jp/crid/1363107370779548544","@type":"Article","relationType":["references"],"jpcoar:relatedTitle":[{"@value":"Thin-Film Ag/AgCl Structure and Operational Modes to Realize Long-Term Storage"}]},{"@id":"https://cir.nii.ac.jp/crid/1363951794323972992","@type":"Article","relationType":["references"],"jpcoar:relatedTitle":[{"@value":"Flow system for fish freshness determination based on double multi-enzyme reactor electrodes"}]},{"@id":"https://cir.nii.ac.jp/crid/1364233269711706496","@type":"Article","relationType":["references"],"jpcoar:relatedTitle":[{"@value":"Amperometric biosensor for hypoxanthine based on immobilized xanthine oxidase on nanocrystal gold–carbon paste electrodes"}]},{"@id":"https://cir.nii.ac.jp/crid/1371132819257829252","@type":"Product","relationType":["references"],"jpcoar:relatedTitle":[{"@value":"Determination of freshness and chemical compositon of scad (Trachurus trachurus, L. 1758) stored in refrigerator"}]},{"@id":"https://cir.nii.ac.jp/crid/1390001204430463232","@type":"Article","relationType":["references"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Determination of K-value using freshness testing paper and freshness prediction of the finfishes stored at some different temperatures by the kinetic parameters."}]}],"dataSourceIdentifier":[{"@type":"CROSSREF","@value":"10.1016/j.snb.2016.05.074"},{"@type":"KAKEN","@value":"PRODUCT-20608056"},{"@type":"OPENAIRE","@value":"doi_dedup___::bce5efc513080a03cedc83c1550a3ee8"}]}