Colorimetric identification of pork myoglobin in meat samples using aptamer-conjugated magnetic nanoparticles

Myoglobin, a skeletal muscle protein, serves as a valuable biomarker for detecting pork adulteration in food products. This study presents an innovative colorimetric assay designed for the nanomolecular detection of myoglobin, facilitating the identification of pork in both raw and cooked samples. Utilizing aptamer-conjugated magnetic nanoparticles, our method enables the specific capture of pork myoglobin from complex food matrices. Upon capturing the myoglobin, we exploit its heme’s peroxidase-like activity to catalyze a reaction with a substrate-chromogen solution (H₂O₂-3,3’,5,5’-Tetramethylbenzidine). This reaction produces a color change that indicates the presence of myoglobin in the sample. Our results demonstrate a limit of detection of 10 mg/100 mg (10%) for this nanomolecular approach, even in the presence of other meats such as beef or sheep. Furthermore, our method exhibits 100% specificity for detection pork meat when compared to the other meats (such as beef and sheep) underscoring its potential as a reliable tool for food control laboratories. This study not only highlights the effectiveness of our assay but also paves the way for enhanced food safety measures against meat adulteration.