Patent ID: 7560271
Filing Date: 2009-07-14
Classification: G01N

Abstract:
1. An enzyme based nondestructive sensor for the qualitative detection of spoilage in seafood comprising: a sampling matrix; at least three or more enzymes in contact with said sampling matrix, said enzymes chemically react with four target chemicals comprising putrescine, cadaverine, histamine and tyramine if said target chemicals are located on the surface of said seafood specimen; and at least one indicator compound in contact with said sampling matrix, wherein said indicator compound is capable of changing the color of said sampling matrix thereby indicating a qualitative visually detectable color change concerning a reaction of said enzymes with said target chemicals due to decomposition of a seafood specimen when said enzymes, said indicator compound, said sampling matrix and said seafood specimen are in contact with each other without altering the physical properties of said seafood specimen.