Analysis of clean and rotten Squid when soaked in hydrogen peroxide by using the impedance measurement method
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Abstract
This study presents an analysis of clean and rotten squid samples using the impedance measurement method when soaked in hydrogen peroxide (H₂O₂). The primary objective is to explore the differences in the electrical properties of squid tissue under varying conditions to assess freshness. The research utilizes impedance spectroscopy to monitor the changes in tissue conductivity and permittivity. Clean squid tissues exhibited stable impedance behavior, reflecting intact cellular structures, whereas rotten samples showed marked deviations, likely due to protein denaturation, cell membrane breakdown, and increased ionic activity from decomposition. Portable and automated devices integrated with IoT can be developed for real-time food quality monitoring. The method has potential applications in assessing the freshness of various foods like fish, shrimp, meat, and vegetables. Standardizing this method would support global food quality management and safety. Additionally, optimizing the technology for environmental friendliness and resource efficiency can make it more sustainable.
Keywords
Keywords: squid quality, measurement, impedance, hydrogen peroxide.
Article Details
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