Development of a freshness sensor with flavin-containing monooxygenase.

Abstract

A freshness sensor for fish and meat was constructed by immobilizing flavin containing monooxygenase type-3 (FM03) as, one of drug metabolizing enzymes in human liver, to a dissolved oxygen electrode. The FM03 immobilized sensor was calibrated against trimethylamine solutions (TMA, fish-odor substance) from 1.0 to 50.0 mmol/l. As the results of the experiments with fish and meat samples, the sensor output increased by increasing a keeping period at the room temperature for their decomposition.