To determine if fish is fresh, people usually look at fish eyes and gills, or smell them. But a more accurate method is to look for compounds that appear when fish first begin to deteriorate. According to a report in the latest issue of “ACS Sensor” magazine, an international research team led by Monash University in Australia has developed a microneed-based electronic sensor that can determine the freshness of fish by detecting hypoxanthine levels in fish within two minutes, providing a new tool for food quality and safety testing.

To determine if fish is fresh, people usually look at fish eyes and gills, or smell them. But a more accurate method is to look for compounds that appear when fish first begin to deteriorate. According to a report in the latest issue of “ACS Sensor” magazine, an international research team led by Monash University in Australia has developed a microneed-based electronic sensor that can determine the freshness of fish by detecting hypoxanthine levels in fish within two minutes, providing a new tool for food quality and safety testing.