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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)