日本长崎大学的科学家研制成功一种能连续测定鱼体新鲜程度的陶瓷半导体传感器。过去测定鱼体鲜度的方法，是取出一点肉来测定其所含三磷酸腺式的分解状态和附着在表面的微生物。这种方法，既麻烦，准确率也不高。而使用陶瓷传感器，不需要触及鱼体．并且不用人手就可以连续地 Japan’s Nagasaki University scientists successfully developed a continuous determination of the freshness of the ceramic ceramic semiconductor sensors. In the past, the freshness of a fish body was measured by taking out a little meat and measuring the decomposition state of the triphosphate contained therein and the microorganisms attached to the surface. This method, both cumbersome, accuracy is not high. The use of ceramic sensors, do not need to touch the fish. And without human resources can be continuous