Microdevice with integrated multi-enzyme sensors for the measurement of pork freshness

An electrochemical microdevice for measuring pork freshness was developed based on the value of measurement indicators—K, Ki, and H. Four sensors were integrated to measure the sum of the concentrations appearing in the equations that define the K, Ki, and H values. With standard solutions, the corr...

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Bibliographic Details
Published in:Sensors and actuators. B, Chemical Chemical, 2016-11, Vol.235, p.535-540
Main Authors: Qiu, Xiaoli, Itoh, Daisuke, Satake, Takaaki, Suzuki, Hiroaki
Format: Article
Language:English
Subjects:
Actuators
ATP-related compounds
Correlation analysis
Enzyme
Freshness
K value
Liquid chromatography
Mathematical analysis
Pork
Sensors
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Summary:An electrochemical microdevice for measuring pork freshness was developed based on the value of measurement indicators—K, Ki, and H. Four sensors were integrated to measure the sum of the concentrations appearing in the equations that define the K, Ki, and H values. With standard solutions, the correlation coefficients for sensors 1–4 were 0.888, 0.979, 0.816, and 0.828, respectively. Each sensor could complete one measurement in 2min. A good correlation was obtained between the K values measured by the proposed microdevice and by ultra-performance liquid chromatography. Based on the sensor responses obtained with real pork extract samples, the R2 value between the K and Ki values was 0.843, while that between the K and H values was only 0.807 during a 15-day storage period.
ISSN:0925-4005
1873-3077
DOI:10.1016/j.snb.2016.05.074