Document Type : Original Article
Nano technological improvement of minced meat quality
Food safety and security are considered the major concerns of consumers and the food industry. This work was carried out to evaluate the efficacy of zinc oxide nanoparticles in improving the quality and shelf life of minced meat during cold storage and determination of the antibacterial and antioxidant activities of the ZnO nanoparticles. Various concentrations of very small size (20-30 nm) Zinc oxide (ZnO) NPs with concentrations of 10, 20, and 30 ppm were used. Treated groups with ZnO nanoparticles showed a reduction in the Aerobic Plate Count (APC), Total coliform count, total staphylococcus count, and bacillus cereus count have been decreased. The physico- chemical properties of treated samples such as (PH, TVB-N, and TBA) were significantly different (p ≤ 0.05) from untreated one throughout all storage periods. Also, the score of sensory attributes of treated groups such as odor, color, appearance and consistency were higher than those of untreated samples that spoiled on the 9th day.