Development of a fresh-sensor system with the aim of preventing the food poisoning

2002 Fiscal Year Final Research Report Summary

• Project/Area Number: 13650863
• Research Category: Grant-in-Aid for Scientific Research (C)
• Allocation Type: Single-year Grants
• Section: 一般
• Research Field: 工業分析化学
• Research Institution: MURORAN INSTITUTE OF TECHNOLOGY
• Principal Investigator: KANEKI Noriaki Muroran Institute of Technology, Department of Computer Science and Systems Engineering, Associate Professor, 工学部, 助教授 (40125373)
• Co-Investigator(Kenkyū-buntansha): SHIMADA Kouji Muroran Institute of Technology, Department of Computer Science and Systems Engineering, Research Assistant, 工学部, 助手 (90178939) ; ITO Satoshi TOA-DKKInc, Development department, Chief director, 商品開発部, 商品開発部次長 ; ASANO Yasukazu Hachinohe National College of Technology, Department of Chemical and Biological Engineering, Professor, 工学部, 教授 (80311108)
• Project Period (FY): 2001 – 2002
• Keywords: potentiometric sensor / pork freshness / multiple regression analysis

Research Abstract

This study evaluated pork freshness using potentiometric solid-state electrodes in order to detect chemical indices such as reduced compounds, organic compounds and sulfides, which are produced during the initial stage of putrefaction in meat. Pt, CuS and Ag_2S electrodes selected as solid-state electrodes have respectively been used to detect the reduced substances, small molecular organic compounds and sulfides (regarded as chemical indices of deterioration in meat freshness). The outputs of these electrodes have been analyzed by principal component analysis (PCA) and multiple regression analysis (MRA) in order to correspond to the freshness index (viable bacterial counts). By using the potentiometric sensor, the pork freshness was evaluated and the PCA and MRA corresponded to the degree of bacterial increases more simply and rapidly than other methods such as viable bacterial counts or a biosensor.