| Abstract [eng] |
The formation of biogenic amine - cadaverine in meat products is one of the first signs of food spoilage. Although these days chemical analysis techniques of biogenic amines are advanced and widely developed, they require much time and resources. Considering that the increasing concentration of biogenic amines in perishable meat may indicate threat to the health of consumers, it is important to carry out fast, reliable tests to detect spoiled food products, preferably on the store shelf. Therefore, the most appropriate tool for reliable, rapid analysis is the use of indicators integrated into the package. In this research, the application of chemosensors capable of detecting the biogenic amine cadaverine was accomplished. In this research Polyaniline Emeraldine Salt and Polyethylene oxide fibre sensor, which is sensitive to cadaverine and capable to detect it in deteriorating meat, was developed. In order to obtain optimal sensory and morphological properties, the electrospinning method was chosen for the synthesis of indicator. The structure of the sensor was evaluated using scanning electron microscope, whereas sensitivity to biogenic amine was assayed using spectrophotodensitometer and digital image colorimetry methods. |
