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

Bulletin of the National Research Centre

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

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

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, 8 meq O₂/kg fat
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)