Chen Li-Jian, Wang Jiang-Yue, Zhao Xu, Yan Xiu-Ping
State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China; Institute of Analytical Food Safety, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China; Institute of Analytical Food Safety, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
Food Chem. 2025 Aug 1;482:144144. doi: 10.1016/j.foodchem.2025.144144. Epub 2025 Apr 1.
A ratiometric fluorescent hydrogel microneedle (MN) patch was developed for rapid raw meat freshness detection. The sensor integrated fluorescein isothiocyanate (FITC) as a biogenic amine (BAs) indicator and rhodamine B (RhB) as an internal reference within a silk fibroin methacryloyl (SilMA) hydrogel matrix. Leveraging FITC's specific response to BAs, the patch exhibited visible color changes proportional to histamine concentrations. Optimizing FITC/RhB concentrations enabled sensitive BAs detection in meat samples within 8 min. The FITC/RhB@SilMA MN patch demonstrated high accuracy and repeatability in freshness assessment for chicken breast, pork, and salmon stored at 0 °C and 4 °C. Freshness classification was established using G + R/(R + G + B) values: <0.60 (fresh), 0.60-0.65 (low quality), >0.65 (spoiled). These values showed strong correlation with the Biogenic Amine Index (BAI), confirming method reliability. This work presents a novel on-site strategy for real-time meat quality monitoring, offering practical applications in food safety control.
一种用于快速检测生肉新鲜度的比率荧光水凝胶微针（MN）贴片被开发出来。该传感器在丝素蛋白甲基丙烯酰（SilMA）水凝胶基质中集成了异硫氰酸荧光素（FITC）作为生物胺（BAs）指示剂和罗丹明B（RhB）作为内参。利用FITC对BAs的特异性响应，该贴片呈现出与组胺浓度成比例的可见颜色变化。优化FITC/RhB浓度能够在8分钟内对肉类样品中的BAs进行灵敏检测。FITC/RhB@SilMA MN贴片在0°C和4°C下储存的鸡胸肉、猪肉和三文鱼的新鲜度评估中表现出高准确性和可重复性。使用G + R/(R + G + B)值建立新鲜度分类：<0.60（新鲜），0.60 - 0.65（低质量），>0.65（变质）。这些值与生物胺指数（BAI）显示出强相关性，证实了方法的可靠性。这项工作提出了一种用于实时肉类质量监测的新型现场策略，在食品安全控制中具有实际应用价值。
