One-Minute Fish Freshness Evaluation by Testing the Volatile Amine Gas with an Ultrasensitive Porous-Electrode-Capped Organic Gas Sensor System

Liang Yu Chang, Ming Yen Chuang, Hsiao Wen Zan, Hsin Fei Meng, Chia Jung Lu, Ping Hung Yeh, Jian Nan Chen

Research output: Contribution to journalArticle

32 Citations (Scopus)


In this work, we successfully demonstrate a fast method to determine the fish freshness by using a sensing system containing an ultrasensitive amine gas sensor to detect the volatile amine gas from the raw fish meat. When traditional titration method takes 4 h and complicated steps to test the total volatile basic nitrogen (TVB-N) as a worldwide standard for fish freshness, our sensor takes 1 min to deliver an electrical sensing response that is highly correlated with the TVB-N value. When detecting a fresh fish with a TVB-N as 18 mg/100 g, the sensor delivers an effective ammonia concentration as 100 ppb. For TVB-N as 28-35 mg/100 g, a well-accepted freshness limit, the effective ammonia concentration is as 200-300 ppb. The ppb-regime sensitivity of the sensor and the humidity control in the sensing system are the keys to realizing fast and accurate detection. It is expected that the results in this report enable the development of on-site freshness detection and real-time monitoring in a fish factory.

Original languageEnglish
Pages (from-to)531-539
Number of pages9
JournalACS Sensors
Issue number4
Publication statusPublished - 2017 Apr 28



  • amine gas
  • ammonia
  • dimethylamine
  • fish freshness
  • gas sensor
  • P3HT
  • trimethylamine
  • volatile basic nitrogen

ASJC Scopus subject areas

  • Bioengineering
  • Fluid Flow and Transfer Processes
  • Process Chemistry and Technology
  • Instrumentation

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