淡江大學機構典藏:Item 987654321/111829
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    Please use this identifier to cite or link to this item: https://tkuir.lib.tku.edu.tw/dspace/handle/987654321/111829


    Title: One-minute fish freshness evaluation by testing the volatile amine gas with an ultrasensitive porous-electrode-capped organic gas sensor system
    Authors: Liang-Yu Chang, Ming-Yen Chuang, Hsiao-Wen Zan, Hsin-Fei Meng, Chia-Jung Lu, Ping-Hung Yeh;Chen, Jian-Nan
    Keywords: amine gas;ammonia;dimethylamine;fish freshness;gas sensor;P3HT;trimethylamine;volatile basic nitrogen
    Date: 2017-04-11
    Issue Date: 2017-10-25 02:10:59 (UTC+8)
    Abstract: In this work, we successfully demonstrate a fast method to determine the fish freshness by using a sensing system containing an ultrasensitive amine gas sensor to detect the volatile amine gas from the raw fish meat. When traditional titration method takes 4 h and complicated steps to test the total volatile basic nitrogen (TVB-N) as a worldwide standard for fish freshness, our sensor takes 1 min to deliver an electrical sensing response that is highly correlated with the TVB-N value. When detecting a fresh fish with a TVB-N as 18 mg/100 g, the sensor delivers an effective ammonia concentration as 100 ppb. For TVB-N as 28–35 mg/100 g, a well-accepted freshness limit, the effective ammonia concentration is as 200–300 ppb. The ppb-regime sensitivity of the sensor and the humidity control in the sensing system are the keys to realizing fast and accurate detection. It is expected that the results in this report enable the development of on-site freshness detection and real-time monitoring in a fish factory.
    Relation: ACS sensors 2(4), p.531-539
    Appears in Collections:[Graduate Institute & Department of Physics] Journal Article

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