Seafood spoilage indicator
US8017352B2 · kind B2 · utility
Assignee
Inventors
Key dates
| Filing date | Jun 9, 2009 |
| Grant date | Sep 13, 2011 |
| Priority date | — |
| Expiry date | Jun 9, 2029 |
Classification
- Technology area (CPC G)Physics
- CPC primaryG01N33/02
- WIPO fieldMeasurement
- WIPO sectorInstruments
Abstract
An enzyme based nondestructive sensor for the qualitative detection of spoilage in seafood is provided wherein the sensor does not alter the physical composition of the seafood specimen. The sensor comprises a sampling matrix, at least three or more enzymes in contact with the sampling matrix, and at least one indicator compound in contact with the sampling matrix. The enzymes are capable of interacting with four target chemicals comprising putrescine, cadaverine, histamine and tyramine, which are located on the surface of the seafood specimen. The indicator compound is capable of changing the color of the sampling matrix thereby indicating a qualitative visually detectable color change. A method for the nondestructive detection of the quality of a seafood specimen at any given time and for determining the remaining usable shelf life of the seafood specimen is disclosed.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.