EFFECTS OF SILVER NANO-PARTICLES ON MEAT PRESERVATION

Abstract

Nano packaging is currently one of the most important topics in food packaging technologies. The aim of the application of this technology in food packaging is increasing shelf life of foods by preventing internal and external deterioration and microbial contaminations. Hence this study investigate the effects of silver nano-particles on meat preservation. The silver nanoparticle was sourced from Sigma Aldrich. Meat samples were treated with solutions containing 10%, 15% and 20% silver nanoparticle solution and were kept for 24, 72 and 120 hours. Bacterial count, oraganoleptic characteristics and chemical properties were determined using standard methods. The effects of silver nano-particles on microorganisms revealed that six (6) microorganism were isolated. The microbial isolates are Staphylococcus aureus, Pseudomonas aeruginosa, Escherichia coli, Clostridium perfringens, Listeria monocytogenes and Salmonella cholerabuis. The organoleptic characteristics showed that the meat texture, odour and colour change was after 72 hours. Proximate composition of the meat showed that the highest crude protein is recorded in the control group with 83.75% and the least was in group C with 69.21%. Also control had the highest percentage of ether extract with 22.43% and group D recorded the least with 16.09. The highest ash and fat content were recorded in the control group and the least is recorded in group C. in conclusion Meat treated with 20% of silver nanoparticle concentration for 24 hours had the best quality.

Key Words: Silver, Nano-particles, Meat, Preservation

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