Meat waste is widely associated with spoilage caused by microbial growth and metabolism. Volatile compounds produced by microbial growth such as volatile sulfides could directly indicate the freshness of meat during distribution and storage. Herein, silver-iron nanotriangles (Ag-Fe NTs) for hydrogen sulfide (H₂S) detection were developed via one-pot facile reflux reactions. The Ag-Fe NTs were integrated into food packaging systems for the rapid, real-time, and nondestructive detection of the freshness of chilled broiler poultry. The principle of color development is that an increase in the volatile sulfide content leads to a change in the absorption wavelength caused by the etching of the Ag-Fe NTs, resulting in a color change (yellow to brown). The minimum H₂S concentrations detected by the naked eye and UV-vis spectrophotometer were 4 and 2 mg/m³, respectively. This label is economical and practical and can monitor the spoilage of chilled broiler meat products in real-time.

The series of biochemical reactions, metabolic pathways, and regulatory interactions that occur during the storage of meat are the main causes of meat loss and waste. The volatile compounds produced by these reactions, such as hydrogen sulfide, acids, and amines, can directly indicate changes in the freshness of meat during storage and sales. In this study, a one-pot hydrothermal method based on a surface control strategy was used to develop nanoparticles of silver with different reactivities, which were further immobilized in agar powder to develop a colorimetric sensor array. Due to the different chemical interactions with various volatile compounds, the colorimetric sensor array exhibited distinct color changes. The study demonstrates significant differences between 12 different volatile compounds and provides a quantitative and visual method to reveal rich detection indicators. The colorimetric sensor array is an economical and practical multi-analyte identification method. It has many potential applications such as food packaging, anti-counterfeiting, health monitoring, environmental monitoring, and optical filters.

Herein, we design and prepare large-area silver nanoparticle (Ag NP) films based on evaporation-induced self-assembly, which offers the visual and real-time detection of chilled broiler meat freshness. The color change is based on the fact that an increase in the biogenic amine (BA) concentration causes a change in the absorption wavelength of Ag NPs caused by aggregation and etch of the Ag NPs, resulting in a yellow to brown color change, thus enabling a naked-eye readout of the BA exposure. The Ag NP films exhibit a rapid, sensitive, and linear response to BAs in a wide detection range of 2 µM to 100 µM. The Ag NP films are successfully applied as a quick-response, online, high-contrasting colorimetric sensor for visual detection of the freshness of chilled broiler meat.

Surimi gel quality is crucial for seafood product texture and water retention, yet conventional processing often fails to maximize the potential of underutilized species like Hypomesus olidus. This study investigated the effects of ultrasonic power (100, 200, 400, 800 W) and time (5, 10, 15, and 20 min) on gel properties to establish optimal processing conditions. Results demonstrated that moderate ultrasonic treatment (200 W, 10 min) significantly enhanced gel quality, yielding a dense, uniform network with improved (p < 0.05) functionality: thr water-holding capacity increased by 35.88%, gel strength increased by 143.75%, and textural properties (hardness, cohesiveness, springiness, gumminess, chewiness) improved by 124.02%, 25%, 8.69%, 201.29%, 188.08% while maintaining color stability (1.59% whiteness increase). These improvements were attributed to optimized protein cross-linking and network formation. These findings provide a scientific basis for the ultrasonic processing of Hypomesus solidus surimi, offering practical parameters for industrial applications to enhance product quality efficiently. Future research should explore scaling effects and synergistic processing methods.

Rapid and accurate ethanol determination is crucial for quality control in the alcoholic beverage industry. We report a facile, green colorimetric sensor based on ethanol-modulated self-assembly of AgNPs (Nano silver) under light irradiation. Using food-grade dextran and trisodium citrate as synergistic reducing and stabilizing agents, the photoreduction process yields AgNPs with distinct, ethanol-dependent morphologies, producing gray color in aqueous solution and yellow-brown color in ethanol solutions. This morphology-dependent optical response enables wide-range quantitative detection: 0.5–75% (v/v, R² = 0.9976) and 80–94% (v/v, R² = 0.9961). Mechanistic studies through reactive oxygen species (ROS) quenching identified superoxide anion (O₂˙⁻) and singlet oxygen (¹O₂) as predominant species driving photoreduction. The sensor exhibits excellent selectivity against common beverage interferents and was successfully validated with commercial spirits (e.g., Fenjiu: 53.94% measured vs. 53% labeled; Erguotou: 41.77% vs. 42%). This method, characterized by rapidity (15 min), cost-effectiveness, and instrument-free operation, presents a practical platform for on-site alcohol monitoring and beverage authentication.