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Microbial Sensors for the Detection of Fish Freshness
Author(s) -
WATANABE ETSUO,
NAGUMO AKIRA,
HOSHI MASAKAZU,
KONAGAYA SHIRO,
TANAKA MUNEHIKO
Publication year - 1987
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1987.tb06682.x
Subject(s) - food spoilage , food science , shewanella putrefaciens , fish <actinopterygii> , tuna , chemistry , volume (thermodynamics) , fishery , biology , bacteria , genetics , physics , quantum mechanics
A microbial sensor system consisting of immobilized living spoilage‐causing bacterium, Alteromonas putrefaciens , and an oxygen electrode was prepared and applied to the continuous determination of fish freshness. Fish freshness was expressed as a ratio of A/B, where A is the current decrease of the microbial sensor obtained by the application of l0–50 μL fish extract and B is the current decrease by the equivalent volume of culture medium. Freshness of bluefin tuna and yellowtail meats stored in ice for up to 2 weeks was determined by both the proposed and the conventional K value enzyme sensor method. Good comparative results were obtained. One assay could be completed within 13 min.