센서학회지 (Journal of Sensor Science and Technology)

  • 제29권2호
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  • Pages.93-99
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  • 2020
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  • 1225-5475(pISSN)
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  • 2093-7563(eISSN)
한국센서학회 (The Korean Sensors Society)
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휘발성 질소화합물 감응형 색변환 센서를 활용한 연어 신선도 모니터링

Freshness Monitoring of Raw Salmon Filet Using a Colorimetric Sensor that is Sensitive to Volatile Nitrogen Compounds

  • 김재만 (한양대학교 응용화학과) ;
  • 이현지 (한양대학교 해양융합과학과) ;
  • 현정호 (한양대학교 해양융합과학과) ;
  • 박준식 (전자부품연구원 스마트센서연구센터) ;
  • 김용신 (한양대학교 응용화학과)
  • 투고 : 2020.03.13
  • 심사 : 2020.03.25
  • 발행 : 2020.03.31
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초록

A colorimetric paper sensor was used to detect volatile nitrogen-containing compounds emitted from spoiled salmon filets to determine their freshness. The sensing mechanism was based on acid-base reactions between acidic pH-indicating dyes and basic volatile ammonia and amines. A sensing layer was simply fabricated by drop-casting a dye solution of bromocresol green (BCG) on a polyvinylidene fluoride substrate, and its color-change response was enhanced by optimizing the amounts of additive chemicals, such as polyethylene glycol, p-toluene sulfonic acid, and graphene oxide in the dye solution. To avoid the adverse effects of water vapor, both faces of the sensing layer were enclosed by using a polyethylene terephthalate film and a gas-permeable microporous polytetrafluoroethylene sheet, respectively. When exposed to basic gas analytes, the paper-like sensor distinctly exhibited a color change from initially yellow, then to green, and finally to blue due to the deprotonation of BCG via the Brønsted acid-base reaction. The use of ammonia analyte as a test gas confirmed that the sensing performance of the optimized sensor was reversible and excellent (detection time of < 15 min, sensitive naked-eye detection at 0.25 ppm, good selectivity to common volatile organic gases, and good stability against thermal stress). Finally, the coloration intensity of the sensor was quantified as a function of the storage time of the salmon filet at 28℃ to evaluate its usefulness in monitoring of the food freshness with the measurement of the total viable count (TVC) of microorganisms in the food. The TVC value increased from 3.2 × 105 to 3.1 × 109 cfu/g in 28 h and then became stable, whereas the sensor response abruptly changed in the first 8 h and slightly increased thereafter. This result suggests that the colorimetric response could be used as an indicator for evaluating the degree of decay of salmon induced by microorganisms.

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