CL2020003462A1 - Sensor for detecting compounds products of the degradation of fish and / or chicken meats in order to indicate the freshness of the food. - Google Patents

Sensor for detecting compounds products of the degradation of fish and / or chicken meats in order to indicate the freshness of the food.

Info

Publication number
CL2020003462A1
CL2020003462A1 CL2020003462A CL2020003462A CL2020003462A1 CL 2020003462 A1 CL2020003462 A1 CL 2020003462A1 CL 2020003462 A CL2020003462 A CL 2020003462A CL 2020003462 A CL2020003462 A CL 2020003462A CL 2020003462 A1 CL2020003462 A1 CL 2020003462A1
Authority
CL
Chile
Prior art keywords
sensor
freshness
degradation
food
fish
Prior art date
Application number
CL2020003462A
Other languages
Spanish (es)
Inventor
Bugueño Julio Bruna
Barriga Catalina Lira
Mercado Francisco Rodriguez
Lopez Maria José Galotto
Moraga Abel Guarda
Original Assignee
Univ De Santiago De Chile Usach
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Univ De Santiago De Chile Usach filed Critical Univ De Santiago De Chile Usach
Priority to CL2020003462A priority Critical patent/CL2020003462A1/en
Publication of CL2020003462A1 publication Critical patent/CL2020003462A1/en

Links

Landscapes

  • Investigating Or Analyzing Non-Biological Materials By The Use Of Chemical Means (AREA)
  • Investigating Or Analysing Materials By The Use Of Chemical Reactions (AREA)

Abstract

La presente invención está relacionada con un sensor y un metodo para producir un sensor capaz de presentar una variación colorimétrica frente a compuestos volátiles generados a partir de la degradacion de alimentos cárnicos durante su proceso de deterioro, permitiendo informar al consumidor de manera oportuna, cambios en la calidad o frescura del producto alimenticio en el cual sea utilizado.The present invention is related to a sensor and a method to produce a sensor capable of presenting a colorimetric variation against volatile compounds generated from the degradation of meat foods during their deterioration process, allowing the consumer to be informed in a timely manner, changes in the quality or freshness of the food product in which it is used.

CL2020003462A 2020-12-31 2020-12-31 Sensor for detecting compounds products of the degradation of fish and / or chicken meats in order to indicate the freshness of the food. CL2020003462A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CL2020003462A CL2020003462A1 (en) 2020-12-31 2020-12-31 Sensor for detecting compounds products of the degradation of fish and / or chicken meats in order to indicate the freshness of the food.

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CL2020003462A CL2020003462A1 (en) 2020-12-31 2020-12-31 Sensor for detecting compounds products of the degradation of fish and / or chicken meats in order to indicate the freshness of the food.

Publications (1)

Publication Number Publication Date
CL2020003462A1 true CL2020003462A1 (en) 2021-05-14

Family

ID=76269359

Family Applications (1)

Application Number Title Priority Date Filing Date
CL2020003462A CL2020003462A1 (en) 2020-12-31 2020-12-31 Sensor for detecting compounds products of the degradation of fish and / or chicken meats in order to indicate the freshness of the food.

Country Status (1)

Country Link
CL (1) CL2020003462A1 (en)

Similar Documents

Publication Publication Date Title
Günşen et al. Determination of some quality criteria of cold storaged marinated anchovy under vacuum and modified atmosphere conditions
Olatunde et al. Sous-vide cooking as a systematic approach for quality maintenance and shelf-life extension of crab lump meat
Wang et al. Effective inhibition and simplified detection of lipid oxidation in tilapia (Oreochromis niloticus) fillets during ice storage
CL2020003462A1 (en) Sensor for detecting compounds products of the degradation of fish and / or chicken meats in order to indicate the freshness of the food.
Checmarev et al. Kinetics of color change of osmotically dehydrated chub mackerel (Scomber japonicus) during storage at different temperatures
NZ740123A (en) The combinatorial methods of high pressure and temperature process (hptp) for producing texturized meat products and the improved meat products obtained from the methods thereof
Durmuş et al. The impact of gravading process on the quality of carp fillets (C yprinus carpio): sensory, microbiological, protein profiles and textural changes
BR102018001078A2 (en) TOMATO SAUCE TOMATO SAUCE SMOKE
BR102018001134A2 (en) JATUARANA (BRYCON SP.) IN SAUCE FILLED TO BRAZILIAN
BR102018001135A2 (en) ACID BRUSHING PROCESS FOR THE PROMOTION OF FIRM TEXTURE AND CONSERVATION OF TAMBAQUI, PIRARUCU, PAINTED, TILAPIA AND JATUARANA MEAT (BRYCON SP.) TO BE SUBMITTED TO ENLATATION AND STERILIZATION
BR102018001091A2 (en) TAMBAQUI IN PORTS OF TOMATO SAUCE WITH SMOKED PEPPER
BR102018001093A2 (en) FILM PAINTED TO EDIBLE OIL SMOKED FLAVOR
BR102018001127A2 (en) JATUARANA (BRYCON SP.) IN TOMATO SAUCE WITH CHILI
BR102018001103A2 (en) PIRARUCU IN TOMATO SAUCE WITH CHILI
BR102018001092A2 (en) PAINTED TOMATO SAUCE FILM WITH CHILI
BR102018001124A2 (en) PIRARUCU TO EDIBLE OIL SMOKED FLAVOR
BR102018001097A2 (en) PAINTED GRILLED TOMATO SAUCE WITH CHILI
BR102018001129A2 (en) JATUARANA (BRYCON SP.) IN TOMATO SAUCE WITH SMOKED CHILI
BR102018001104A2 (en) PIRARUCU IN TOMATO SAUCE WITH SMOKED CHILI
BR102018002208A2 (en) PIRARUCU TO BRAZILIAN MILK WITH EARTH BANANA
MX2021015454A (en) Formulation of brine and procedure to manufacture a sausage of tilapia (oreochromis niloticus) type forged cooked ham.
BR102018003791A2 (en) fillet of smoked tomato sauce with chili
BR102018002171A2 (en) BOTTOMS IN SMALL FLAVORED EDIBLE OIL FITS
BR102018003681A2 (en) painted moqueca
JP2021040615A (en) Packaged fish meat paste product