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Rapid detection of pork meat freshness by using L-cysteine-modified gold electrode

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Abstract

In this research, a simple and rapid glucose sensor was developed and applied in the detection of meat glucose. The gold electrode was modified using L-cysteine and nanogold solution, and a polyglutamate–glucose oxidase (GOx) complex was prepared and dropped on the modified electrode; the electrostatic binding between the L-cysteine on the electrode surface and the polyglutamate moiety of the complex resulted in the formation of a GOx-attached electrode. Glucose in meat was detected, and the enzyme electrode showed a quick response. The optimum operating conditions for this sensor were determined as follows: 0.1 M citrate buffer pH 5.0 was found to be suitable for this experiment, and the temperature was kept between 25 and 30 °C which is the suitable range for the GOx activity. A linear relationship was found between 0.1 and 0.9 mM/mL. High pressure liquid chromatography (HPLC) was also used to detect pork meat glucose, and total volatile basic nitrogen (TVBN) production was as well detected as a quality index of pork meat freshness. The results showed that the developed sensor was fast and reliable method for the detection of glucose in meat.

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Acknowledgments

This research work was founded by the financial assistance of the National High Technology Research and Development Program of China. Our appreciation to all those whom in diverse ways contributed to this research.

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Authors and Affiliations

  1. State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, 214122, Wuxi, Jiangsu Province, People’s Republic of China

    Liliane Clarisse Umuhumuza & Xiulan Sun

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  1. Liliane Clarisse Umuhumuza
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  2. Xiulan Sun
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Correspondence to Xiulan Sun.

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Umuhumuza, L.C., Sun, X. Rapid detection of pork meat freshness by using L-cysteine-modified gold electrode. Eur Food Res Technol 232, 425–431 (2011). https://doi.org/10.1007/s00217-010-1405-5

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  • DOI: https://doi.org/10.1007/s00217-010-1405-5

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