Effects of silver bio-nanoparticle treatment on the wet preservation,technological,and chemical qualities of meat

作     者：Sogbetun Wasiu Oluwatofarati Raji Akeem Olayemi Akinoso Rahman 

作者机构：Department of Food TechnologyUniversity of IbadanOyo StateNigeria Department of Food Science and TechnologyCollege of Agriculture and Veterinary MedicineKwara State UniversityMaleteIlorinNigeria 

出 版 物：《Food Quality and Safety》 (食品品质与安全研究（英文版）)

年 卷 期：2018年第2卷第3期

页      面：159-164页

核心收录：

学科分类：0202[经济学-应用经济学] 02[经济学] 020205[经济学-产业经济学] 

主　　题：bio-nanoparticle technological properties chemical properties sensory properties. 

摘      要：Background/Objective:Nanotechnology is a recent technology,but its application to meat preservation is *** and Methods:The silver bio-nanoparticle was sythensized from the extract of pawpaw and 1 mM solution of silver nitrate using standard *** samples were treated with solutions containing 10%-20%silver bio-nanoparticle suspension and were kept for 2,4 and 6 ***,crude fat,ash,weight loss,water loss,solid gain,absorbed silver ion,bacterial count and sensory characteristics were determined using standard ***: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 *** results showed that qualities of meat were positively affected by silver bionanoparticle ***:Meat treated with10%of silver bio-nanoparticle concentration for 4 h had the best quality.