| Summary: | Based on the highly positive correlation between chilled chicken freshness and the number of Pseudomonas, this study established a loop-mediated isothermal amplification (LAMP) method for rapid detection of Pseudomonas for the purpose of freshness detection. The results showed that the established LAMP system had high specificity for Pseudomonas, and the highest sensitivity was 3.05 × 102 CFU/mL. According to the measured values of Pseudomonas count, total bacterial count, total volatile basic nitrogen (TVB-N) content, pH, sensory properties of chilled chicken during storage, it was found that the total bacterial count and odor properties were the most accurate indicators of freshness, and the correlation between Pseudomonas count and them was the strongest. Pseudomonas count in the early stage of spoilage could be accurately identified by LAMP, and based on it the freshness of chilled chicken could be inferred. The method established in this study is time-saving, flexible, and applicable to a variety of scenarios, and it deserves to be popularized.
|
|---|