Article ID Journal Published Year Pages File Type
10429605 Biosensors and Bioelectronics 2005 5 Pages PDF
Abstract
The proposed sensor and fish were kept together at 5, −10 and −20 °C, and the freshness of sashimi stored at each temperature was determined from the color change of the sensor. The concept “freshness of sashimi” can be expressed as remaining of validity (RDV), which is described in our previous study. A good relationship was obtained between the KI value and the RDV determined by the proposed sensor. From these results, the proposed sensor system can be used to non-destructively determine the fish freshness and RDV.
Related Topics
Physical Sciences and Engineering Chemistry Analytical Chemistry
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