Fabricating a nano-bionic sensor for rapid detection of H2S during pork spoilage using Ru NPs modulated catalytic hydrogenation conversion

Rapid, sensitive and on-site monitoring of meat spoilage is highly essential for food safety. Hydrogen sulfide (H2S) a typical volatile, produced during enzymatic hydrolysis is considered as a reliable marker for evaluating meat freshness. Herein, a novel nano-bionic sensor based on the superior cat...

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Veröffentlicht in:	Meat science 2021-07, Vol.177, p.108507, Article 108507
Hauptverfasser:	Li, Huanhuan, Geng, Wenhui, Sun, Xin, Wei, Wenya, Mu, Xuefan, Ahmad, Waqas, Hassan, Md Mehedi, Ouyang, Qin, Chen, Quansheng
Format:	Artikel
Sprache:	eng
Schlagworte:	azo dyes catalytic activity Catalytic hydrogenation enzymatic hydrolysis food safety freshness Hydrogen sulfide hydrogenation meat science monitoring Nano-bionic sensor plate count Pork rapid methods ruthenium Ruthenium nanoparticle spoilage
Online-Zugang:	Volltext
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