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Effects of silver bio-nanoparticle treatment on the wet preservation,technological,and chemical qualities of meat
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作者 Sogbetun Wasiu Oluwatofarati Raji Akeem Olayemi Akinoso Rahman 《Food Quality and Safety》 SCIE 2018年第3期159-164,共6页
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 solu... 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,0.42-0.84,0.38-0.62,18.00-48.42μg/mL and 2.74×105-1.39×10^(11) 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. 展开更多
关键词 bio-nanoparticle technological properties chemical properties sensory properties.
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