Onsite fish quality monitoring using ultra-sensitive patch electrode capacitive sensor at room temperature.

Fish freshness plays a vital role in the fish industry and also affects human health from a nutrition point of view. Here, an Au metal patch electrode capacitive sensor is introduced for rapid and accurate detection of volatile gases generated from raw fish to determine its freshness status. The MIS structured sensor was fabricated on a silicon substrate using Ag-SnO as sensing material over SiO layer and Au as a metal electrode.

Meat quality assessment using Au patch electrode Ag-SnO/SiO/Si MIS capacitive gas sensor at room temperature.

An Au patch electrode Ag-SnO/SiO/Si MIS capacitive sensor equipped with a microcontroller was designed and developed to sense low concentration (ppb to ppm regime) of volatiles (NH, TMA, ethanol, and HS) generated from chicken meat spoilage at room temperature. The quality threshold or the acceptance limit for consumption of chicken meat samples stored at 4 °C, 15 °C and 25 °C using our proposed technique was found to be 105 h, 48 h, and 17 h respectively, highly correlated with TVB-N, TVC, pH and sensory evaluation analysis. When these well established standard methods (TVB-N, TVC and pH analysis) take many hours to complete the analysis involving many complicated steps, our fabricated sensor takes 55 sec to deliver sensing response reflecting the meat spoilage status.