APPLICATION OF SEMICONDUCTOR GAS SENSOR TO QUALITY-CONTROL OF MEAT FRESHNESS IN FOOD-INDUSTRY

被引：42
|
作者：
FUNAZAKI, N
HEMMI, A
ITO, S
ASANO, Y
YANO, Y
MIURA, N
YAMAZOE, N
机构：
[1] ITOHAMU FOODS INC,CENT RES INST,MORIYA,IBARAKI 30201,JAPAN
[2] KYUSHU UNIV,DEPT MAT SCI & TECHNOL,KASUGA,FUKUOKA 816,JAPAN
来源：
SENSORS AND ACTUATORS B-CHEMICAL | 1995年 / 25卷 / 1-3期
关键词：
MEAT FRESHNESS; SEMICONDUCTOR GAS SENSORS;
D O I：
10.1016/0925-4005(95)85177-1
中图分类号：
O65 [分析化学];
学科分类号：
070302 ; 081704 ;
摘要：
We have investigated the possibility of utilizing a semiconductor gas sensor for quality control of meat freshness in the food industry. A semiconductor gas sensor based on In2O3 is exploited for detecting ethyl acetate, a typical flavour volatile component produced in the initial bacterial putrefaction of meat. Of the sensor elements examined, Rh-La2O3-In2O3 is found to show excellent sensitivity and selectivity to ethyl acetate at 300 degrees C. The sensor response signal increases with increasing meat-storage time and reflects rather well the increase of bacteria determined by a conventional colony-counting method. The multiple correlation factor between both methods is 0.8.
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页码：797 / 800
页数：4
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