New sensor uses microneedles to confirm fish freshness in just two minutes
SMRTR summary
Researchers developed a portable sensor that uses microneedles and enzymes to detect fish freshness in just two minutes by measuring hypoxanthine levels, a chemical marker that rises as fish decompose. The device provides accurate results matching lab equipment and could replace unreliable visual and smell tests for seafood quality assessment.
SMRTR provides this summary for quick context. The original article belongs to Interesting Engineering.
Read the original article