Gold Nanoparticle Sensor for the Visual Detection of Pork Adulteration in Meatball Formulation

Figure 4

Determination of LOD for pork in ready-to-eat beef meatballs. In the inset, vials ((a)–(e)) demonstrate the color of gold nanoparticles in 1% (a), 3% (b), 5% (c), 10% (d), and 15% (e) pork DNA extracted from processed pork-beef meatballs. The corresponding absorption spectra are shown with alphabetical labels. The LOD is shown to be 10% (4 μgmL⁻¹) of swine DNA in mixed meatball preparation (vial (d) and spectrum (d)).