Semiconductive Trimethylamine Gas Sensor for Detecting Fish Freshness
- 1 September 1991
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 56 (5) , 1275-1278
- https://doi.org/10.1111/j.1365-2621.1991.tb04751.x
Abstract
Characteristics were studied on In2O3 treated with 5 mol% MgO responses to 300 ppm trimethylamine (TMA), dimethylamine (DMA), ammonia and other gases evolved from several different fish muscles stored under different conditions. Sensitivities of the In2O3‐MgO sensor element were higher in order of TMA, DMA and ammonia over the operating range 330–620°C. Sensor responses were directly proportional to concentrations of TMA in fish muscle in the presence of other evolved gases, irrespective of types of fish muscle or storage time.Keywords
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