Nanostructured biosensor to estimate the freshness of fish

Sontara Konwar Boruah, Bikash Agarwal, Sunandan Baruah, Prabin Kumar Boruah


Freshness of fish is of importance for consumers because of its connection with health and taste. A mixture of complex volatile biogenic amines collectively known as total volatile basic nitrogen (TVB-N) are released from the fish spoilage due to enzyme-catalyzed decomposition of biogenic amines by spoilage microorganisms. The release of TVB-N, due to microorganism growth in fish samples are considered as potential analytical indicator of fish spoilage. The developed sensor contains a mixture of pH sensitive anionic dye, cresol red (CR) and cationic surfactant cetyltrimethyl ammonium bromide (CTAB) above the critical micellar concentration. The mixture of CR-CTAB (1:1) was immobilized on the reduced graphene oxide (rGO) modified electrode surface. A change in static voltage was observed across the CR-CTAB/rGO biosensor when TVB-N are released from spoiled fish under room temperature. The developed biosensor can be used for the real time measurement of fish freshness.

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