Single Nanowire Gas Sensor Able to Distinguish Fish and Meat and Evaluate Their Degree of Freshness

A non-invasive, small, and fast device is needed for food freshness monitoring, as current techniques do not meet these criteria. In this study, a resistive sensor composed of single semiconductor nanowire was used at different temperatures, combining the responses processing them with multivariate statistical analysis techniques. The sensor, very sensitive to ammonia total volatile basic nitrogen, proved be able distinguish samples fish (marble trout, Salmo trutta marmoratus) meat (pork, Sus scrofa domesticus), both stored room temperature 4 °C in refrigerator. Once separated, were classified by degree freshness/degradation two classifiers. (trout pork) correctly 95.2% cases. assessed 90.5% Considering only errors repercussions (when fresh sample evaluated degraded, or degraded edible) accuracy increased 95.2%. size (less than square millimeter) speed minute), type could monitor production distribution chains.