Journal article

Irreversible Spoilage Sensors for Protein-Based Food.

Bingxin Liu, Paul A Gurr, Greg G Qiao

ACS Sensors | American Chemical Society | Published : 2020

Abstract

Color changing food spoilage sensors for protein-based food products, such as fish and beef, are mostly based on the halochromic behavior of pH indicators. However, due to their reversible halochromic nature, these sensors can be manipulated by chemical treatment, hiding the true history and quality of deteriorated meat. Therefore, there is a need to create an irreversible and reliable food spoilage sensor, which clearly indicates to consumers if any food degradation or improper storage has occurred, and avoid nefarious food processing companies from disguising spoiled meat as fresh meat. Here, a simple, irreversible, and halochromic sensor showing spoilage of seafood and meat products is de..

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Grants

Awarded by Australian Research Council


Funding Acknowledgements

B.L. and P.A.G. thank the Australian Research Council (ARC), the University of Melbourne, and Mondelz Australia for providing funding through the Industrial Transformation Research Hub (ITRH, Project ID: IH120100053).