Research progress of chilled meat freshness detection based on nanozyme sensing systems

[en] It is important to develop rapid, accurate, and portable technologies for detecting the freshness of chilled meat to meet the current demands of meat industry. This report introduces freshness indicators for monitoring the freshness changes of chilled meat, and systematically analyzes the current status of existing detection technologies which focus on the feasibility of using nanozyme for meat freshness sensing detection. Furthermore, it examines the limitations and foresees the future development trends of utilizing current nanozyme sensing systems in evaluating chilled meat freshness. Harmful chemicals are produced by food spoilage degradation, including biogenic amines, volatile amines, hydrogen sulfide, and xanthine, which have become new freshness indicators to evaluate the freshness of chilled meat. The recognition mechanisms are clarified based on the special chemical reaction with nanozyme or directly inducting the enzyme-like catalytic activity of nanozyme.

Disciplines :

Food science
Chemistry

Author, co-author :

Song, Guangchun ; Université de Liège - ULiège > TERRA Research Centre

Li, Cheng

Fauconnier, Marie-Laure ; Université de Liège - ULiège > TERRA Research Centre > Chemistry for Sustainable Food and Environmental Systems (CSFES)

Zhang, Dequan

Gu, Minghui

Chen, Li

Lin, Yaoxin

Wang, Songlei

Zheng, Xiaochun

Language :

English

Title :

Research progress of chilled meat freshness detection based on nanozyme sensing systems

Publication date :

June 2024

Journal title :

Food Chemistry: X

eISSN :

2590-1575

Publisher :

Elsevier BV

Volume :

Pages :

101364

Peer reviewed :

Peer Reviewed verified by ORBi

Additional URL :

https://api.elsevier.com/content/article/PII:S2590157524002517?httpAccept=text/xml

Funders :

CAAS - Chinese Academy of Agricultural Sciences [CN]

Funding text :

Chinese Academy of Agricultural Sciences Institute of Food Science and Technology

Available on ORBi :

since 12 May 2024

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