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Research on the reaction mechanism of colorimetric sensor array with characteristic volatile gases‐TMA during fish storage
Author(s) -
Lv Riqin,
Huang Xingyi,
Ye Weitao,
Aheto Joshua Harrington,
Xu Haixia,
Dai Chunxia,
Tian Xiaoyu
Publication year - 2019
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/jfpe.12952
Subject(s) - food spoilage , trimethylamine , chromogenic , chemistry , fish <actinopterygii> , gas chromatography , food packaging , chromatography , food science , organic chemistry , bacteria , fishery , genetics , biology
Freshness is one of the important qualities of fish on the priority list of consumers. During storage of fish, nutrient components such as protein, carbohydrates, and fats decompose to produce many volatile organic compounds (VOCs) which could be monitored using colorimetric sensor array (CSA). In this study, density functions theory (DFT) was applied to study the reaction between chromogenic sensitive materials and the characteristic gases of the fish during spoilage. Gas chromatography–mass spectrometry (GC–MS) was applied to confirm the characteristic gases of mackerels during storage. In the course of monitoring the VOCs during the various stages of spoilage, the relative content (%) of trimethylamine (TMA) was found to be increasing relative to the other volatile substances. Thus, TMA was selected as the characteristic gas for further analysis. Six kinds of metalloporphyrins and protoporphyrin were selected as chromogenic sensitive materials to simulate the reaction with TMA. The results demonstrated that MnTPP, NiTPP, and FeTPP have the best ability binding with TMA, while TPP has the worst ability binding with TMA, so metal porphyrins can be added when constructing colorimetric sensor array. Practical applications Fish is an important food commodity worldwide and is popular with consumers because of its delicacy and nutrition. However, fish is highly perishable as a consequence of biochemical and microbial breakdown mechanisms. In this study, colorimetric sensor array was constructed to monitor quality changes during fish spoilage. GC–MS was applied to confirm the characteristic gases of mackerels during storage. DFT was applied to study the reaction between chromogenic sensitive materials and the characteristic gases of the fish during spoilage. The outcome of this study provided a theoretical basis for the construction of CSA. Based on the reaction mechanism, we can shorten time of screening sensitive materials. After the construction of CSA, we can simplify and shorten the detection time and labor of fish freshness detection.