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Semiconductive Trimethylamine Gas Sensor for Detecting Fish Freshness
Author(s) -
OHASHI EMI,
TAKAO YUJI,
FUJITA TAKAO,
SHIMIZU YASUHIRO,
EGASHIRA MAKOTO
Publication year - 1991
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.1365-2621.1991.tb04751.x
Subject(s) - trimethylamine , dimethylamine , fish <actinopterygii> , ammonia , chemistry , analytical chemistry (journal) , environmental chemistry , fishery , biology , biochemistry
Characteristics were studied on In 2 O 3 treated with 5 mol% MgO responses to 300 ppm trimethylamine (TMA), dimethylamine (DMA), ammonia and other gases evolved from several different fish muscles stored under different conditions. Sensitivities of the In 2 O 3 ‐MgO sensor element were higher in order of TMA, DMA and ammonia over the operating range 330–620°C. Sensor responses were directly proportional to concentrations of TMA in fish muscle in the presence of other evolved gases, irrespective of types of fish muscle or storage time.