Application of Zinc oxide nanoparticles to enhance quality and shelf life of chilled chicken panne | ||||
| Benha Veterinary Medical Journal | ||||
| Volume 47, Issue 2, December 2024, Page 125-129 PDF (373.09 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/bvmj.2024.335640.1890 | ||||
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| Authors | ||||
Safa Mohamed Hussam  1; Abo Bakr Mostafa Edris2; Nahla A El-Roos3
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| 11Department of Food Control, Faculty of Veterinary Medicine, Benha University, Egypt 2Pharco Pharmaceuticals Company | ||||
| 2Department of Food Control, Faculty of Veterinary Medicine, Benha University, Egypt | ||||
| 3Department of Food Hygiene, Animal Health Research Institute, Shebin El –Kom Branch, Agriculture Research Center, Egypt | ||||
| Abstract | ||||
| Zinc oxide nanoparticles (ZnO-NPs) have garnered a lot of interest in the in the food sectors as a way to lessen the activity of microorganisms. So, the present investigation aimed to study the effectiveness of ZnO-NPs for controlling spoilage in chicken panne. To assess its impact on the quality and shelf life of chilled stored chicken panne, zinc oxide nanoparticles (ZnO-NPs) suspension in chicken panne at varying concentrations (2, 5, and 10 mM) is applied. Physicochemical parameters (TBA, TVB-N and pH), microbiological indices (Total aerobic plate count, Staphylococcus aureus count and coliform count) and sensory attributes of treated chicken panne group differ significantly (P<0.05) from the untreated control group. Among the treated samples, ZnO-NPs (10mM) showed the highest reduction in aerobic plate count, coliform count, and Staphylococcus aureus count compared to other concentrations (2 and 5mM) and it increased the shelf-life of the chicken panne, which lasted up to 21 days when kept properly refrigerated (4°C) compared to the control group, which became spoilage by the ninth day of storage. So, that the antibacterial activity of ZnO-NPs was concentration dependent. | ||||
| Keywords | ||||
| S.aureus; coliform; nanoparticles | ||||
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