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- MakaleYalnız künye2026Scopus SJRQ1The Use of Iron-Cobalt Sulphide Electrodes Decorated with Silver Nanoparticles as a Sensitive and Selective Sensor for Nitrite Determination in Different Meat Products
Anlar Daldal, Pınar; Öztürk Doğan, Hülya; Cinar Topcu, Kübra
In this study, silver nanoparticle-decorated iron cobalt sulphide (Ag@FeCoS₂) nanostructures were synthesized on the surface of a pencil graphite electrode (PGE). The resulting modified electrode obtained was used to determine the nitrite content in four different meat products (pastırma, bologna-type sausage, heat-treated sucuk, and ham) sourced from the same brand and widely consumed in the Turkish market. The fabricated Ag@FeCoS₂ electrode demonstrated high performance in amperometric nitrite detection, with a linear detection range (0.1 to 2.5 mM), high sensitivity (1759 μA mmol/L), and a low detection limit (0.29 μmol/L). The nitrite results obtained by the electrochemical method showed recoveries ranging from 99.3% to 102.5% compared with the spectrophotometric method. In addition, the physicochemical properties of the meat products, including pH, moisture, protein, fat, and ash contents, were characterized as complementary information on the real food matrices analyzed. Statistically significant differences were observed among the investigated products for these parameters. Overall, the developed Ag@FeCoS₂/PGE sensor provides a practical, accurate, and reliable analytical approach for nitrite determination in processed meat products.
- MakaleAçık Erişim2025Scopus SJRQ1Sensitive and selective nitrite sensor based on CuCo2O4-rGO nanocomposite synthesized by one-pot electrochemical method in pastırma
Anlar Daldal, Pınar; Öztürk Doğan, Hülya; Cinar Topcu, Kübra
In this study, CuCo₂O₄-rGO nanostructures were synthesized by a one-pot electrochemical method on the surface of Pencil Graphite Electrode (PGE) for nitrite determination in pastırma, a traditional meat product. The developed modified electrode was used to determine the amount of nitrite in pastırma samples obtained from three different brands in the Turkish market. When the nitrite values obtained by the electrochemical method were compared with the spectrophotometric method, they showed 91.20 % to 100 % agreement. In addition, the physicochemical properties of pastırma samples, such as pH, moisture, protein, fat, and ash, were analysed, and it was determined that pH and moisture values are critical parameters for product quality. These results show that the developed electrode provides a practical and sensitive method for nitrite sensing.
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