DEVELOPMENT OF INOSINE BIOSENSOR SYSTEM FOR MONITORING EARLY STAGE MEAT SPOILAGE

YILDIRIM TİRGİL N.

ISPEC 10th INTERNATIONAL CONFERENCE ON ENGINEERING & NATURAL SCIENCES, Siirt, Türkiye, 16 Mayıs 2021, cilt.1, ss.184-191, (Tam Metin Bildiri)

  • Yayın Türü: Bildiri / Tam Metin Bildiri
  • Cilt numarası: 1
  • Basıldığı Şehir: Siirt
  • Basıldığı Ülke: Türkiye
  • Sayfa Sayıları: ss.184-191
  • Ankara Yıldırım Beyazıt Üniversitesi Adresli: Evet

Özet

Freshness of fish meat has a critical role on food safety because it is required for high quality production. Inosine was considered to be an important component of meat flavor and an important indicator for evaluating the quality of meat products. After a fish dies, the decomposition of ATP (adenosine triphosphate) starts and ADP (adenosine di phosphate), AMP (adenosine 5' phosphate), IMP (inosine 5' phosphate), I (inosine), Hx (hypoxanthine), X (xanthine), and U (uric acid) produced respectively. Within 12 to 24 hours, ATP and AMP drop sharply Inosine and HX rise sharply. Thus, inosine quantification can be used as an indicator of early stage fish freshness during this degradation process. In this work, we present the development of a paper-based, low-cost, sensitive, quantitative biosensor system for smartphone assisted colorimetric detection of the meat product freshness. In the developed biosensor system, biocompatible zones were prepared onto the paper filter material by chitosan modification and multi enzyme immobilization. The visual detected result was connected with the inosine amount by using a smartphone app that can perform image processing to evaluate the quantitative detection. Selectivity, specificity, stability and direct real sample tests indicated the potential usability of the developed paper based biosensor system for inosine detection in meat samples with an easy-to-use method. An application for examination of inosine concentration in real meat samples was achieved by placing the paperbased biosensor in contact with the meat directly. As a future perspective, the developed method can be practical in the development of transportable biosensors for the assessment of the early meat freshness grade.