Detection of meat spoilage with fluorescent nanotubes

The safety and quality control of food, particularly meat and seafood, have attracted increasing attention due to health and economic concerns. Given that ammonia and biogenic amines (BAs) are released during the decomposition of meat protein, the sensitive detection of the released BAs is crucial to the assessment of the safety and quality of meat products.
To improve the detection limits for the real-time monitoring of meat spoilage, researchers at the Chinese Academy of Sciences employed highly fluorescent nanotubes as sensory materials. The nanotubes were found to have very high sensitivity to amines. An article about the research is published in ACS Sensors.
Click here for the article (1.27 MB).

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