Consumer Technology
Seafood Freshness Sensor
ICx is applying an enzyme-based sensor platform technology to the detection of chemical markers for seafood spoilage. The enzyme-polymer based sensor undergoes visible color changes upon exposure to inadequately stored/aged fish and seafood. A simple, low-cost technique to indicate the freshness level of seafood products at the point of sale could reduce incidences of food-borne illness and secure consumer confidence in seafood quality.
Currently, the most common approaches to assessing fish quality involve sensory methods to evaluate food characteristics by sight, smell and touch. While it is clear that the sensory assessment of fish has utility, proper analysis can only be done by a properly trained group of three to six assessors. The basics of assessment can be learned in a two day training course, but efficiency can only be gained through years of experience.