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Can I read A fluorescent pH probe for evaluating the freshness of chicken breast meat on EtoBox?
A fluorescent pH probe for evaluating the freshness of chicken breast meat by Yuning Liu; Yanan Yu; Qingshi Meng; Qing Wei; Weizhao He; Qingyu Zhao; Chaohua Tang; Xiaohui Feng; Junmin Zhang is a Agricultural and Biological Sciences article available to read on EtoBox.
What is A fluorescent pH probe for evaluating the freshness of chicken breast meat about?
A fluorescent probe, Nap-MOR, based on the naphthalimide fluorophore, was designed and developed for pH measurement in aqueous solutions. Nap-MOR had a close linear relationship between fluorescence intensity and pH, in the range 4.5-8, which covers the full range of pH found in normal fresh, defective and spoiled meat. pH measurement with Nap-MOR was free from interference by a wide range of ions and biochemicals found in meat and the results were not significantly different in comparison with a pH meter. Therefore, Nap-MOR is a robust and convenient way to evaluate the freshness of chicken breast meat by measuring its pH.
Who reads A fluorescent pH probe for evaluating the freshness of chicken breast meat?
It is typically read by researchers, students, and practitioners in Agricultural and Biological Sciences.
- Author
- Yuning Liu; Yanan Yu; Qingshi Meng; Qing Wei; Weizhao He; Qingyu Zhao; Chaohua Tang; Xiaohui Feng; Junmin Zhang
- Publisher
- Elsevier BV
- Published
- 2022
- Language
- EN
- Field
- Agricultural and Biological Sciences (Life Sciences)