Presentation 2000/8/15
OME2000-92 Enzyme reactors system for the detection of meat quality
Hirokazu OKUMA, Yuji SUZUKI, Ron USAMI, Koki HORIKOSHI,
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Abstract(in English) An enzyme reactor system was developed for the determination of meat quality over a wider range including both freshness(K-value)and spoilage(diamine contents). The system was constructed by fusing a K-value sensor and a diamine sensor in the same channel. In fresh meats, little diamines are present, and the diamine sensor shows no response. Therefore, the diamine sensor was placed upstream to the K-value sensor and examined the effects of chemical cross talk caused by the both sensors. A sufficient precision of measurement could be obtained by correcting the K-value for the relationship between the putrescine concentration and cross talk. One assay was 5 min. The immobilized enzymes were stable over 100 days at 4°C.
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Keyword(in English) reactor type enzyme sensor / freshness / K-value / spoilage / putrescine oxidase
Paper # OME2000-92
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Committee OME
Conference Date 2000/8/15(1days)
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Registration To Organic Material Electronics (OME)
Language JPN
Title (in Japanese) (See Japanese page)
Sub Title (in Japanese) (See Japanese page)
Title (in English) OME2000-92 Enzyme reactors system for the detection of meat quality
Sub Title (in English)
Keyword(1) reactor type enzyme sensor
Keyword(2) freshness
Keyword(3) K-value
Keyword(4) spoilage
Keyword(5) putrescine oxidase
1st Author's Name Hirokazu OKUMA
1st Author's Affiliation Department of Life Sciences, Faculty of Life Sciences, Toyo University()
2nd Author's Name Yuji SUZUKI
2nd Author's Affiliation Graduate School of Engineering, Toyo University
3rd Author's Name Ron USAMI
3rd Author's Affiliation Graduate School of Engineering, Toyo University
4th Author's Name Koki HORIKOSHI
4th Author's Affiliation Department of Life Sciences, Faculty of Life Sciences, Toyo University
Date 2000/8/15
Paper # OME2000-92
Volume (vol) vol.100
Number (no) 253
Page pp.pp.-
#Pages 6
Date of Issue