Effects of silver bio-nanoparticle treatment on the wet preservation, technological, and chemical qualities of meat
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Date
2018
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Food Quality and Safety
Abstract
Background/Objective: Nanotechnology is a recent technology, but its application to meat preservation is limited.
Materials and Methods: The silver bio-nanoparticle was sythensized from the extract of pawpaw and 1 mM solution of silver nitrate using standard method. Meat samples were treated with solutions containing 10%–20% silver bio-nanoparticle suspension and were kept for 2, 4 and 6 h. Protein, crude fat, ash, weight loss, water loss, solid gain, absorbed silver ion, bacterial count and sensory characteristics were determined using standard methods.
Results: The protein, crude fat, ash, weight loss, water loss, solid gain, absorbed silver ion and total plate count varied from 21.63%–30.89%, 3.71%–4.21%, 1.55%–3.98%, 0.04 to 0.25 g, 0.42–0.84, 0.38–0.62, 18.00–48.42 µg/mL and 2.74 × 105–1.39 × 1011 cfu/g respectively. The results showed that qualities of meat were positively affected by silver bionanoparticle treatment.
Conclusion: Meat treated with10% of silver bio-nanoparticle concentration for 4 h had the best quality
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Wasiu Oluwatofarati, S., Akeem Olayemi, R., & Rahman, A. (2018). Effects of silver bio-nanoparticle treatment on the wet preservation, technological, and chemical qualities of meat. Food Quality and Safety, 2(3), 159-164.