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Food Qual Safet
Food Qual Safet
    
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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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     
Received: 18 January 2018      Published: 10 August 2018
Corresponding Authors: 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
Raji Akeem Olayemi and Akinoso Rahman
Cite this article:

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, 2018, 2(3): 159-164.

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


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

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 
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