Development of a Wire-Type Sensor for Monitoring Seafood Freshness and Maturation Using Molecularly Imprinted Polymer–Modified Electrodes
代表機関名 Shibaura Institute of Technology
採択年度 2023
フェーズ Previously Selected
In seafood markets, there is a strong demand for objective methods to evaluate seafood freshness. In this project, we are developing a sensor in which molecularly imprinted, immobilized graphite particles are integrated onto a flexible electrode surface and inserted into the bleeding incision of fish. This sensor enables sequential detection of compounds that serve as objective indicators of freshness and “palatability.”
We aim to advance the technology toward commercialization once the sensor is able to detect the “K-value,” a freshness index defined under Japanese Agricultural Standards (JAS).
