Influence of Silver Nanoparticles on Microbiological and Freshness Quality Attributes of Beef Sausage and Fish Patties During Cryopreservation

Saleh, Wael A. M.; Osheba, Atef S.; Sharoba, Ashraf M.; El-Desouky, Ahmed I.

doi:10.21608/ejchem.2024.159216.6873

Influence of Silver Nanoparticles on Microbiological and Freshness Quality Attributes of Beef Sausage and Fish Patties During Cryopreservation

Document Type : Original Article

Authors

¹ Meat and Fish Technology Research Department , Food Technology Research Institute, Agricultural Research Center, Giza, Egypt.

² Food Technology Department , Faculty of Agriculture, Benha University, 13736 Qaluobia, Egypt.

³ Food Technology Department , Faculty of Agriculture, Benha University,13736 Qaluobia, Egypt.

10.21608/ejchem.2024.159216.6873

Abstract

Among the most recent developments in nanotechnology. Due to their antibacterial action, silver nanoparticles have lately gained growing interest in food applications. Traditional food preservation techniques have been shown to have several drawbacks and restrictions on their ability to effectively reduce microbial loads and maintain food quality, increase the shelf life, and improvement of physicochemical and microbiological quality in beef sausage and fish patties, such as silver nanoparticles have been deemed to be very promising replacements. These techniques could serve as an effective substitute for the food industry. The most important features of the mechanisms of action under microbiological and physicochemical as well as the effectiveness of nanoparticles used in meat and fish products are covered in this article. A significant capacity for microorganism inactivation is found in silver nanoparticles. Antimicrobial activity of AgNPs showed higher antifungal activity against (A. flavus and A. niger) followed that antibacterial activity against gram-positive bacteria (S. aureus and B. subtilis) and against gram-negative bacteria (E coli and S. typhimurium), respectively. Antioxidant activity of AgNPs ranged from 5.52% to 27.42% with increasing their concentrations from 5 to 100 µg/ml. The changes in total volatile nitrogen (TVN), thiobarbituric acid (TBA), and microbiological quality in AgNPs calculations were made, and the results were compared to the control sample (p = 0.05). Results claimed that AgNps 40.0µg/ml treatment improved microbiological quality, TVN, TBA decrease, pH, and other aspects of quality preservation (p = 0.05). compared to the control and lengthened their shelf-life from 8 to 16 days in cryopreservation for beef sausage and 8 to 12 days in cryopreservation for fish patties.

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