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

Abstract

Nanotechnology is a recent technology, but its application to meat preservation is limited. 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. 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. Meat treated with10% of silver bio-nanoparticle concentration for 4 h had the best quality.