Meat quality assessment using Au patch electrode Ag-SnO2/SiO2/Si MIS capacitive gas sensor at room temperature

Senapati, M. R.; Sahu, Partha Pratim

doi:10.1016/j.foodchem.2020.126893

Cited by 50 publications

(28 citation statements)

References 35 publications

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“…TVBN analysis is associated with meat or fish deterioration by microbial activity and endogenous enzymes, which cause amino acid catabolism and volatile base compounds. The acceptable limit for TVBN is 25 mg N/100 g [32]. Based on Table 3, all samples were acceptable until the 6th day, while A2 was still acceptable until the 9th day.…”

Section: Total Volatile Base Nitrogen Analysismentioning

confidence: 96%

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Development and Characterization of Semi-Refined Iota Carrageenan/SiO2-ZnO Bionanocomposite Film with the Addition of Cassava Starch for Application on Minced Chicken Meat Packaging

Praseptiangga

Widyaastuti

Panatarani

et al. 2021

Foods

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In the current study, film based on semi-refined ι-carrageenan/cassava starch (SRiC/CS) incorporated with SiO2-ZnO nanoparticles was fabricated and characterized to deal with serious environmental problems resulting from plastic packaging materials. This study aimed to evaluate film properties with the variation of SRiC/CS proportions of bionanocomposite films for application to minced chicken meat packaging. Increasing CS portion contributed to increased transparency, reduced surface roughness, and decreased mechanical properties of films. The variable significantly (p < 0.05) increased the water vapor permeability (WVP) and reduced the water solubility of films. The incorporation of the nanoparticles significantly (p < 0.05) increased UV screening, decreased WVP, and enhanced the antimicrobial activity of films. Furthermore, the substitution of 0.5 wt% (weight percentage) CS provided the best film characteristics. Based on the color and the total volatile base nitrogen (TVBN) results, SRiC film incorporated with the nanoparticles preserved minced chicken quality up to six days. Thus, the developed films are desirable for biodegradable food packaging.

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Section: Total Volatile Base Nitrogen Analysismentioning

confidence: 96%

“…Thiobarbituric acid analysis (TBA) was conducted by using the distillation method [31]. Then, total volatile base nitrogen (TVBN) was analyzed according to Senapati and Sahu [32].…”

Section: Application Of Bionanocomposite Film For Minced Chicken Meat Packagingmentioning

confidence: 99%

Development and Characterization of Semi-Refined Iota Carrageenan/SiO2-ZnO Bionanocomposite Film with the Addition of Cassava Starch for Application on Minced Chicken Meat Packaging

Praseptiangga

Widyaastuti

Panatarani

et al. 2021

Foods

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show abstract

“…The latest advances in the development of sensors for the detection of alcohols in packaged meat concerned the detection of ethanol (C 2 H 5 OH). Senapati and Sahu prepared an Au patch electrode Ag-SnO 2 /SiO 2 /Si metal-insulator-semiconductor capacitive gas sensor with a high sensitivity (10 ppm) for chicken meat samples [ 155 ]. The sensor was prepared using a considerably high amount of inexpensive and largely available Sn and Si, although, it is worth mentioning that the response of these sensors to ethanol is lower than to other gases such as ammonia and trimethylamine or hydrogen sulfide, as shown in Figure 8 .…”

Section: Section B: Food Packagingmentioning

confidence: 99%

Paving the Way for a Green Transition in the Design of Sensors and Biosensors for the Detection of Volatile Organic Compounds (VOCs)

et al. 2022

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The efficient and selective detection of volatile organic compounds (VOCs) provides key information for various purposes ranging from the toxicological analysis of indoor/outdoor environments to the diagnosis of diseases or to the investigation of biological processes. In the last decade, different sensors and biosensors providing reliable, rapid, and economic responses in the detection of VOCs have been successfully conceived and applied in numerous practical cases; however, the global necessity of a sustainable development, has driven the design of devices for the detection of VOCs to greener methods. In this review, the most recent and innovative VOC sensors and biosensors with sustainable features are presented. The sensors are grouped into three of the main industrial sectors of daily life, including environmental analysis, highly important for toxicity issues, food packaging tools, especially aimed at avoiding the spoilage of meat and fish, and the diagnosis of diseases, crucial for the early detection of relevant pathological conditions such as cancer and diabetes. The research outcomes presented in the review underly the necessity of preparing sensors with higher efficiency, lower detection limits, improved selectivity, and enhanced sustainable characteristics to fully address the sustainable manufacturing of VOC sensors and biosensors.

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“…Chemical sensors are usually classified according to the transduction principles as electrical, electrochemical, optical, and gravimetric ( Teodoro et al, 2021 ). Chemical sensors have been proposed, for example, to quantify gases generated by food deterioration, such as a capacitive sensor to quantify NH 3 , TMA, ethanol, and H 2 S emitted from chicken meat spoilage ( Senapati and Sahu, 2020 ). In another approach, a hybrid chemiresistor sensor was developed to convert radio-frequency identification tags into wireless sensors to be potentially employed in smart packaging to monitor biogenic amines released from chicken, beef and fish ( Andre et al, 2021 ).…”

Section: Main Mechanisms Of Intelligent Packagingmentioning

confidence: 99%

Smart choices: Mechanisms of intelligent food packaging

Azeredo

Corrêa

2021

Current Research in Food Science

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Intelligent food packaging is usually designed to monitor the state of the food itself and/or the environment around it, as well as the interactions between them, providing customers with information on food quality and/or safety through a variety of signals. They involve indicators (which inform by direct visual changes about specific properties related to food quality) and sensors (which detect specific analytes by using receptors, transducers, and signal processing electronics). A third type of intelligent packaging is known as data carriers, which are not typically used for information on food quality, but rather to track the movement of food along the food supply chain. In this graphical review, the basic mechanisms of intelligent food packaging systems are presented, as well as their main applications, with particular emphasis on those focused on food quality monitoring.

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Meat quality assessment using Au patch electrode Ag-SnO2/SiO2/Si MIS capacitive gas sensor at room temperature

Cited by 50 publications

References 35 publications

Development and Characterization of Semi-Refined Iota Carrageenan/SiO2-ZnO Bionanocomposite Film with the Addition of Cassava Starch for Application on Minced Chicken Meat Packaging

Development and Characterization of Semi-Refined Iota Carrageenan/SiO2-ZnO Bionanocomposite Film with the Addition of Cassava Starch for Application on Minced Chicken Meat Packaging

Paving the Way for a Green Transition in the Design of Sensors and Biosensors for the Detection of Volatile Organic Compounds (VOCs)

Smart choices: Mechanisms of intelligent food packaging

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