The structure of nitrofen is stable and resistant to natural degradation, persisting in environments for extended periods. It can accumulate through the food chain, posing risks to human health. Here, we report a sensor based on carbon quantum dots (CQDs) and molecular imprinting technology (CQDs@MIPs). It not only possesses the specificity and stability of MIPs but also incorporates the environmental friendliness and signal amplification capabilities of CQDs, making it an ideal material for the specific detection of nitrofen residues in the environment. The interaction between CQDs@MIPs and nitrofen, as well as the successful removal of nitrofen, were confirmed through transmission electron microscopy (TEM) and Zeta potential analysis, which evaluated the morphology and particle size of the prepared CQDs@MIPs. After binding with nitrofen, the CQDs@MIP sensor exhibited a low detection limit (2.5 × 10⁻³ mg·L⁻¹), a wide detection range (0.01–40 mg·L⁻¹), a good linear relationship (R² = 0.9951), and a short detection time (5 min). The CQDs@MIP sensor also demonstrated excellent stability, with the fluorescence intensity of CQDs@MIPs remaining above 90% of the initial preparation after 20 days. At the same time, Red, Green, Blue (RGB) color model extraction technology is used to fit the color of the sample under different concentrations, and the smart phone application is integrated to realize the visual detection of nitrofen. Furthermore, acceptable accuracy was achieved in real water samples (recovery rates ranging from 84.1% to 115.7%), indicating that our CQDs@MIP sensor has high analytical potential for real samples.

The scope of this paper was to investigate the effects of water distribution differences on the quality and feasibility of chicken patties supplemented with woody breast (WB). Chicken patties, containing differing amounts of WB (0%, 25%, 50%, 75%, 100%) were analyzed using low-field NMR. Quality differences between chicken patties were further evaluated by combining lipid and protein properties, fry loss (FL), color (L*, a*, b*), texture (hardness, springiness, chewiness, cohesiveness, resilience), microstructure, and sensory characteristics. The results expressed that both lipid and protein oxidation increased and immobilized water in chicken patties can be converted to free water more easily with increasing levels of WB. Additionally, the free water ratio decreased, water freedom increased, and the bound water ratio increased (p < 0.05). Fry loss, color, texture (hardness, springiness, chewiness), microstructure, and sensory (character, organization, taste) characteristics deteriorated significantly when the WB inclusion level exceeded 25%. Particularly, characteristics of texture (chewiness and character) and sensory (character and organization) decreased significantly as WB inclusion increased past 25% (p < 0.01). Furthermore, fry loss, texture, and overall microstructure partially confirmed the moisture variation of chicken patties as the potential cause of the abnormal quality. Although the experimental data expressed that mixing to 35% WB inclusion was feasible, the practical and economic impact recommends inclusion levels to not exceed 30%.