Scientists use turmeric to determine the freshness of meat and fish

Russian scientists from Moscow State University named after N. E. Bauman (MSTU) have developed a touch sensor that contains turmeric. This device helps determine the freshness of meat and fish products and can warn about re-freezing.

According to the publication, to control product quality, the sensor must be placed on the packaging. If the product has been defrosted, re-frozen or lost freshness, the device will change color.

The sensor contains turmeric, which can change color depending on the acidity level.

“The sensor is 95% water, and the remaining 5% is a biocompatible polymer polyvinyl acetate, dye and spice curcumin, as well as table salt. Development can determine two parameters: freshness and the presence of re-freezing. When meat, fish, and seafood spoil, the pH changes from neutral to alkaline, causing curcumin to change color from yellow to red-orange. And when the product defrosts, our sensor becomes inhomogeneous,” they say about the invention at the N. E. Bauman Moscow State Technical University.