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Bulletin of the National Research Centre

Table 4 Fat content (%) in minced beef meat products treated with chitosan (Ch) and chitosan-silver nanoparticles (Ch-AgNPs) after storage for 10 days at 4 °C

From: Preparation and antibacterial activity of chitosan-silver nanoparticles for application in preservation of minced meat

Treatment Concentration (μg/g) Fat content (%) ± SE at time (day) Average ± SE
3 7 10
Control+ 0.00 21.00 ± 0.58 20.25 ± 0.14 20.13 ± 0.07 20.46ab ± 0.27
Control− 0.00 22.70 ± 0.06 22.62 ± 0.01 22.61 ± 0.01 22.65c ± 0.03
Ch 1000 21.00 ± 0.58 19.85 ± 0.09 19.92 ± 0.04 20.26a ± 0.37
2500 24.20 ± 0.12 24.25 ± 0.09 24.32 ± 0.04 24.26d ± 0.04
Ch-AgNP1 1000 22.50 ± 0.87 20.76 ± 0.14 20.58 ± 0.24 21.28b ± 0.61
2500 20.90 ± 0.17 20.39 ± 0.12 20.36 ± 0.14 20.55b ± 0.18
Ch-AgNP2 1000 20.50 ± 0.64 20.47 ± 0.23 20.28 ± 0.15 20.41a ± 0.07
2500 20.50 ± 0.29 20.49 ± 0.30 20.46 ± 0.31 20.48b ± 0.01
Ch-AgNP3 1000 21.00 ± 0.58 19.94 ± 0.04 19.97 ± 0.02 20.30a ± 0.35
2500 26.80 ± 0.46 25.83 ± 1.02 25.66 ± 0.89 26.09e ± 0.36
Mean 21.98b 21.4a 21.34a Between treatment for 1000 = 0.59
LSD0.05 Between time = 0.310 Between treatment for 2500 = 0.65
  1. Values are mean of three replicates ± standard error (SE). Different letters in the same column indicate significant differences according to Duncan's multiple range test (P ≤ 0.05)
  2. Before treatment, 24%
  3. Control (+) minced meat treated with E. coli, Control (−) minced meat without E. coli, Ch chitosan, NP nanoparticle, Ch-AgNP1 (0.1% Ag), Ch-AgNP2 (0.2% Ag), Ch-AgNP3 (0.3% Ag)
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