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Article

Quantitative Assessment of Trout Fish Spoilage with a Single Nanowire Gas Sensor in a Thermal Gradient

1
Research and Innovation Centre, Department of Food Quality and Nutrition, Fondazione Edmund Mach, Via E. Mach 1, 38098 San Michele all’Adige, Italy
2
Center Agriculture Food Environment, University of Trento/Fondazione Edmund Mach, Via E. Mach 1, 38010 San Michele all’Adige, Italy
3
IMEM-CNR, Sede di Trento—FBK, Via alla Cascata 56/C, Povo, 38123 Trento, Italy
4
International Training Institute for Materials Science, Hanoi University of Science and Technology, Hanoi 100000, Vietnam
*
Authors to whom correspondence should be addressed.
Academic Editor: Maria Lucia Miglietta
Nanomaterials 2021, 11(6), 1604; https://doi.org/10.3390/nano11061604
Received: 3 June 2021 / Revised: 11 June 2021 / Accepted: 17 June 2021 / Published: 18 June 2021
(This article belongs to the Special Issue Nanostructured Materials for Gas Sensor Applications)
The response of a single tin oxide nanowire was collected at different temperatures to create a virtual array of sensors working as a nano-electronic nose. The single nanowire, acting as a chemiresistor, was first tested with pure ammonia and then used to determine the freshness status of trout fish (Oncorhynchus mykiss) in a rapid and non-invasive way. The gas sensor reacts to total volatile basic nitrogen, detecting the freshness status of the fish samples in less than 30 s. The sensor response at different temperatures correlates well with the total viable count (TVC), demonstrating that it is a good (albeit indirect) way of measuring the bacterial population in the sample. The nano-electronic nose is not only able to classify the samples according to their degree of freshness but also to quantitatively estimate the concentration of microorganisms present. The system was tested with samples stored at different temperatures and classified them perfectly (100%), estimating their log(TVC) with an error lower than 5%. View Full-Text
Keywords: metal oxide; gas sensor; resistive sensor; single nanowire; fish spoilage; food freshness metal oxide; gas sensor; resistive sensor; single nanowire; fish spoilage; food freshness
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MDPI and ACS Style

Tonezzer, M.; Thai, N.X.; Gasperi, F.; Van Duy, N.; Biasioli, F. Quantitative Assessment of Trout Fish Spoilage with a Single Nanowire Gas Sensor in a Thermal Gradient. Nanomaterials 2021, 11, 1604. https://doi.org/10.3390/nano11061604

AMA Style

Tonezzer M, Thai NX, Gasperi F, Van Duy N, Biasioli F. Quantitative Assessment of Trout Fish Spoilage with a Single Nanowire Gas Sensor in a Thermal Gradient. Nanomaterials. 2021; 11(6):1604. https://doi.org/10.3390/nano11061604

Chicago/Turabian Style

Tonezzer, Matteo, Nguyen Xuan Thai, Flavia Gasperi, Nguyen Van Duy, and Franco Biasioli. 2021. "Quantitative Assessment of Trout Fish Spoilage with a Single Nanowire Gas Sensor in a Thermal Gradient" Nanomaterials 11, no. 6: 1604. https://doi.org/10.3390/nano11061604

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