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Table 6 Changes in peroxide value (meq O2/kg fat) in minced beef meat samples 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) Peroxide value (meq O2/kg fat) ± SE at time (day) Average of ± SE
3 7 10
Control+ 0.00 60.15 ± 0.58 76.32 ± 0.19 92.17 ± 0.26 76.21d ± 9.24
Control− 0.00 54.78 ± 0.24 66.06 ± 0.66 88.32 ± 0.21 69.72c ± 9.85
Ch 1000 14.66 ± 0.16 24.33 ± 0.29 36.37 ± 0.42 25.12b ± 6.28
2500 12.61 ± 0.24 20.16 ± 0.16 34.36 ± 0.32 22.38b ± 6.38
Ch-AgNP1 1000 10.27 ± 0.11 19.25 ± 0.18 27.00 ± 0.33 18.84a ± 4.80
2500 8.24 ± 0.13 16.50 ± 0.44 24.00 ± 0.62 16.25a ± 4.60
Ch-AgNP2 1000 8.00 ± 0.03 18.12 ± 0.36 23.50 ± 0.25 16.54a ± 4.50
2500 7.00 ± 0.29 15.50 ± 0.79 20.50 ± 0.13 14.33a ± 3.90
Ch-AgNP3 1000 7.00 ± 0.37 16.00 ± 0.47 20.50 ± 0.37 14.50a ± 4.00
2500 6.00 ± 0.29 13.50 ± 0.22 17.50 ± 0.06 12.33a ± 3.40
Mean 26.04c 37.1b 52.63c Between treatment for 1000 = 0.34
LSD 0.05 Between time = 0.16 Between treatment for 2500 = 0.297
  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, 8 meq O2/kg fat
  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)