Fabricating a nano-bionic sensor for rapid detection of H2S during pork spoilage using Ru NPs modulated catalytic hydrogenation conversion

Rapid, sensitive and on-site monitoring of meat spoilage is highly essential for food safety. Hydrogen sulfide (H2S) a typical volatile, produced during enzymatic hydrolysis considered as reliable marker evaluating freshness. Herein, novel nano-bionic sensor based on the superior catalytic activity ruthenium nanoparticles (Ru NPs) has been fabricated H2S quantification. The sites Ru NPs were poisoned in presence H2S, thereby affecting its efficiency via reducing degradation azo dye. developed achieved selective response toward with capability surveillance pork freshness linear range (0–1800 nM). A higher correlation was obtained between content total viable count 9-period process (R2 = 0.9633 0.9769). Moreover, proposed method exhibits high selectivity other characteristic volatiles encountered storage process.