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Table 5 Changes in antioxidant activity (%) 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)

Antioxidant activity (%) ± SE at time (day)

Average of ± SE

3

7

10

Control+

0.00

36.88 ± 0.58

17.84 ± 0.19

16.15 ± 0.26

23.62a ± 6.6

Control−

0.00

38.12 ± 0.24

21.42 ± 0.66

18.90 ± 0.21

26.15b ± 6.03

Ch

1000

43.76 ± 0.16

27.29 ± 0.29

23.67 ± 0.42

31.57c ± 6.18

2500

52.89 ± 0.24

28.62 ± 0.16

24.68 ± 0.32

35.40c ± 8.82

Ch-AgNP1

1000

45.23 ± 0.11

42.95 ± 0.18

29.56 ± 0.33

39.25d ± 4.89

2500

55.83 ± 0.13

45.07 ± 0.44

30.39 ± 0.62

43.76d ± 7.37

Ch-AgNP2

1000

47.84 ± 0.03

43.25 ± 0.36

31.31 ± 0.25

40.80e ± 4.93

2500

57.39 ± 0.29

47.19 ± 0.79

33.86 ± 0.13

46.14e ± 6.81

Ch-AgNP3

1000

51.74 ± 0.37

45.29 ± 0.47

33.86 ± 0.37

43.63f ± 5.23

2500

60.69 ± 0.29

52.60 ± 0.22

35.58 ± 0.06

49.62f ± 7.40

Mean

47.1c

34.23b

26.08a

Between treatment for 1000 = 0.57

LSD0.05

Between time = 0.240

Between treatment for 2500 = 0.63

  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, 28.9%
  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)