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

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

Treatment	Concentration (μg/g)	Fat content (%) ± SE at time (day)			Average ± SE
Treatment	Concentration (μg/g)	3	7	10	Average ± SE
Control+	0.00	21.00 ± 0.58	20.25 ± 0.14	20.13 ± 0.07	20.46^ab ± 0.27
Control−	0.00	22.70 ± 0.06	22.62 ± 0.01	22.61 ± 0.01	22.65^c ± 0.03
Ch	1000	21.00 ± 0.58	19.85 ± 0.09	19.92 ± 0.04	20.26^a ± 0.37
Ch	2500	24.20 ± 0.12	24.25 ± 0.09	24.32 ± 0.04	24.26^d ± 0.04
Ch-AgNP1	1000	22.50 ± 0.87	20.76 ± 0.14	20.58 ± 0.24	21.28^b ± 0.61
Ch-AgNP1	2500	20.90 ± 0.17	20.39 ± 0.12	20.36 ± 0.14	20.55^b ± 0.18
Ch-AgNP2	1000	20.50 ± 0.64	20.47 ± 0.23	20.28 ± 0.15	20.41^a ± 0.07
Ch-AgNP2	2500	20.50 ± 0.29	20.49 ± 0.30	20.46 ± 0.31	20.48^b ± 0.01
Ch-AgNP3	1000	21.00 ± 0.58	19.94 ± 0.04	19.97 ± 0.02	20.30^a ± 0.35
Ch-AgNP3	2500	26.80 ± 0.46	25.83 ± 1.02	25.66 ± 0.89	26.09^e ± 0.36
Mean		21.98^b	21.4^a	21.34^a	Between treatment for 1000 = 0.59
LSD_0.05		Between time = 0.310			Between treatment for 2500 = 0.65

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)
Before treatment, 24%
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)