Rapid Assessment of Meat Freshness by the Differential Sensing of Organic Sulfides Emitted during Spoilage

• DOI: 10.1021/acssensors.2c00079
• Publication Date: 2022-04-14T19:09:05Z
• Authors: Xinting Yu; Yanjun Gong; Hongwei Ji; Chuanqin Cheng; Chunxiao Lv; Yifan Zhang; Ling Zang; Jincai Zhao; Yanke Che
• Keywords: Meat spoilage

In this work, we report the fabrication of a two-member fluorescence sensor array that enables assessment three stages (fresh, slightly spoiled, and moderately or severely spoiled) meat spoilage. The first member array, which has strong chalcogen bonding sulfur-π interactions with organic sulfides, exhibits very high sensitivity, while second weak lower sensitivity. On basis combined responses two members, spoilage, including fresh, can be monitored. Notably, using volatiles collected from 5 g products over short period time (1 min), achieves sensitive to sulfides emitted meats. capacity method rapidly assess freshness facilitates its practical application, as illustrated by monitoring chicken pork in real world.