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Food Qual Safet
Food Qual Safet
Research Articles     
生物纳米银颗粒处理对肉制品湿存、工艺及化学品质的影响
Effects of silver bio-nanoparticle treatment on the wet preservation, technological, and chemical qualities of meat
Sogbetun Wasiu Oluwatofarati,* Raji Akeem Olayemi** and Akinoso Rahman*
*Department of Food Technology, University of Ibadan, Oyo State, Nigeria, **Department of Food Science and Technology, College of Agriculture and Veterinary Medicine, Kwara State University, Malete, Ilorin, Nigeria
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摘要：
背景：纳米技术是近年来发展起来的一项新技术，但其在肉类保鲜中的应用比较局限。

材料和方法：采用标准方法，从木瓜提取物和1mM硝酸银溶液中提取生物纳米银颗粒。用含有10-20%纳米生物银悬浮溶液处理肉样品，保存2、 4小时和6小时。使用标准方法测定蛋白质、粗脂肪、灰分、失重、失水、固体增加、银离子吸收、细菌计数和感官特性。

结果：蛋白质、粗脂肪、灰分、失重、失水、固体增加、吸收银离子和总板数分别为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。结果表明，生物纳米银制品处理对肉质改善有显著的影响。

结论：用10%浓度的生物纳米银粒子处理4 h肉品质量最佳
关键词： 生物纳米颗粒;  工艺性能;  化学性能;  感官性能    
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.
Key words: bio-nanoparticle    technological properties    chemical properties    sensory properties
收稿日期: 2018-01-18 出版日期: 2018-08-10
通讯作者: Raji Akeem Olayemi, Department of Food Science and Technology, College of Agriculture and Veterinary Medicine, Kwara State University, Malete, PMB 1530 Ilorin, Nigeria.     E-mail: akeem.raji@kwasu.edu.ng
作者简介: Raji Akeem Olayemi, Department of Food Science and Technology, College of Agriculture and Veterinary Medicine, Kwara State University, Malete, PMB 1530 Ilorin, Nigeria. E-mail:akeem.raji@kwasu.edu.ng
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Sogbetun Wasiu Oluwatofarati
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引用本文:

Sogbetun Wasiu Oluwatofarati, Raji Akeem Olayemi and Akinoso Rahman. Effects of silver bio-nanoparticle treatment on the wet preservation, technological, and chemical qualities of meat. Food Qual Safet, 10.1093/fqsafe/fyy014.

链接本文:

http://www.zjujournals.com/fqs/CN/10.1093/fqsafe/fyy014    或    http://www.zjujournals.com/fqs/CN/Y2018/V2/I3/159

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