A fluorescent biosensor based on catalytic activity of platinum nanoparticles for freshness evaluation of aquatic products.
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DOI: 10.1016/j.foodchem.2019.125922
Abstract: In this study, a fluorescence biosensor based on the peroxidase mimicking activity of platinum nanoparticles (Pt NPs) was fabricated for rapid detection of hypoxanthine (Hx), which is a sensitive indicator of the freshness of aquatic… read more here.
Keywords: platinum nanoparticles; biosensor; freshness evaluation; aquatic products ... See more keywords
Emerging Approach for Fish Freshness Evaluation: Principle, Application and Challenges
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DOI: 10.3390/foods11131897
Abstract: Affected by micro-organisms and endogenous enzymes, fish are highly perishable during storage, processing and transportation. Efficient evaluation of fish freshness to ensure consumer safety and reduce raw material losses has received an increasing amount of… read more here.
Keywords: evaluation; emerging approach; spectroscopic techniques; freshness evaluation ... See more keywords
Changes in Metabolic Profiles of Yellowtail (Seriola quinqueradiata) Muscle during Cold Storage as a Freshness Evaluation Tool Based on GC-MS Metabolomics
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DOI: 10.3390/foods8100511
Abstract: We applied metabolomics to the evaluation of yellowtail muscle as a new freshness evaluation method for fish meat. Metabolites from yellowtail ordinary and dark muscle (DM) stored at 0 °C and 5 °C were subjected… read more here.
Keywords: storage; muscle; freshness evaluation; evaluation method ... See more keywords