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.

引用

页码：797 / 800

页数：4

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