Effect of Chia Seeds Nanoparticles as Natural Antimicrobial in Preserving Chicken Burger during Frozen Storage at -18°C for 6 months | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 5, Volume 15, Issue 11, November 2024, Page 187-192 PDF (976.72 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2024.331067.1176 | ||||
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| Authors | ||||
amany ahmed mohamed  1; N. Hafez2; Kh. Khalil2; Rehab Mahmoud3; Samah Abd El- Tawab2
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| 1Department of Food Science and Technology, Faculty. of Agriculture, Fayoum University, | ||||
| 2Department of Food Science and Technology, Faculty. of Agriculture, Fayoum University. | ||||
| 3Chemistry Department, Faculty of Science, Beni-Suef University, Beni-Suef 62511, Egypt. | ||||
| Abstract | ||||
| The increasing demand for natural and safe food products has prompted research into alternative preservation methods that extend shelf life without compromising food quality. This study explores the use of natural antimicrobials chia seeds nanoparticles (CSNP), to preserve chicken burger during six months of frozen storage at -18°C. The study evaluated the microbial stability of chicken burger treated with varying concentrations of chia seeds nanoparticles (0.5, 1 and 2 %) by determinate total bacterial count and the presence of specific pathogens, including Staphylococcus aureus, coliform bacteria, yeast, and molds, during the frozen storage period at -18°C. The results indicate that all treatments significantly reduced microbial counts compared to the control, the control showed the highest bacterial counts, emphasizing the importance of effective preservation methods. This study found that (CSNP) significantly control Staphylococcus aureus growth in chicken burger during frozen storage at -18°C. All concentrations of CSNP varying degrees of antibacterial activity yeast and mold growth, with effectiveness increasing with higher concentrations. All CSNP treatments, especially CSNP 2%, demonstrate the potential of CSNP treatments to not only inhibit but also eliminate coliform bacteria during the frozen storage period at -18°C. This study highlights the potential of using natural antimicrobial agents as chia seeds nanoparticles (CSNP) in meat preservation, reducing reliance on synthetic additives, and supporting public health through safer food products. | ||||
| Keywords | ||||
| meat products; Staphylococcus aureus; coliform bacteria; Chicken burger; nanoparticle | ||||
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