Nano technological Enhancement of Meat balls Quality
Different concentrations of two nano-materials having very small size (~ 20 nm), Zinc oxide (Zn O) with concentrations (12 mM) and Titanium dioxide (Ti O2) with concentrations (12 mM) and Mixture between Zn O + Ti O2 (6 mM) were used for improving microbial, sensory and physic-chemical properties of...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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University of Kragujevac
2020-09-01
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| Series: | Proceedings on Engineering Sciences |
| Subjects: | |
| Online Access: | https://pesjournal.net/journal/v2-n3/11.pdf |
| _version_ | 1828320389037555712 |
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| author | Mohebat A. Abd El - Aziz Nahla Abo EL-Roos Rasha El.sabagh Hemmat M. Ibrahim Badawi Anis |
| author_facet | Mohebat A. Abd El - Aziz Nahla Abo EL-Roos Rasha El.sabagh Hemmat M. Ibrahim Badawi Anis |
| author_sort | Mohebat A. Abd El - Aziz |
| collection | DOAJ |
| description | Different concentrations of two nano-materials having very small size (~ 20 nm), Zinc oxide (Zn O) with concentrations (12 mM) and Titanium dioxide (Ti O2) with concentrations (12 mM) and Mixture between Zn O + Ti O2 (6 mM) were used for improving microbial, sensory and physic-chemical properties of meatballs during storage at refrigerated temperature for 20 days. Treated meat balls samples with nanoparticles show great improvement in their bacteriological status as the aerobic plate count, psychotropic bacterial count, coliform count and staphylococcus count have been decreased, also the score of Sensory characteristics of treated meatballs such as odor, color and texture were higher than those of control sample that spoiled at 9th day. Moreover, the physico- chemical properties of treated meat ball samples such as (PH, TBA and TVB-N) were significantly (P≤0.05) different from control one throughout all storage period. |
| first_indexed | 2024-04-13T18:11:40Z |
| format | Article |
| id | doaj.art-e4ea9bd088bf4d64aa382d10f3fd12ac |
| institution | Directory Open Access Journal |
| issn | 2620-2832 2683-4111 |
| language | English |
| last_indexed | 2024-04-13T18:11:40Z |
| publishDate | 2020-09-01 |
| publisher | University of Kragujevac |
| record_format | Article |
| series | Proceedings on Engineering Sciences |
| spelling | doaj.art-e4ea9bd088bf4d64aa382d10f3fd12ac2022-12-22T02:35:53ZengUniversity of KragujevacProceedings on Engineering Sciences2620-28322683-41112020-09-012332333210.24874/PES02.03.011Nano technological Enhancement of Meat balls QualityMohebat A. Abd El - Aziz0Nahla Abo EL-Roos1Rasha El.sabagh2Hemmat M. Ibrahim3Badawi Anis4Food Hygiene, Animal Health Research Institute Egypt Food Hygiene, Animal Health Research Institute Egypt Food Hygiene, Animal Health Research Institute Egypt Food Hygiene, Animal Health Research Institute Egypt Food Hygiene, Animal Health Research Institute Egypt Different concentrations of two nano-materials having very small size (~ 20 nm), Zinc oxide (Zn O) with concentrations (12 mM) and Titanium dioxide (Ti O2) with concentrations (12 mM) and Mixture between Zn O + Ti O2 (6 mM) were used for improving microbial, sensory and physic-chemical properties of meatballs during storage at refrigerated temperature for 20 days. Treated meat balls samples with nanoparticles show great improvement in their bacteriological status as the aerobic plate count, psychotropic bacterial count, coliform count and staphylococcus count have been decreased, also the score of Sensory characteristics of treated meatballs such as odor, color and texture were higher than those of control sample that spoiled at 9th day. Moreover, the physico- chemical properties of treated meat ball samples such as (PH, TBA and TVB-N) were significantly (P≤0.05) different from control one throughout all storage period.https://pesjournal.net/journal/v2-n3/11.pdfmeat ballsnanoparticlestbati o2tvb-n; zn o |
| spellingShingle | Mohebat A. Abd El - Aziz Nahla Abo EL-Roos Rasha El.sabagh Hemmat M. Ibrahim Badawi Anis Nano technological Enhancement of Meat balls Quality Proceedings on Engineering Sciences meat balls nanoparticles tba ti o2 tvb-n; zn o |
| title | Nano technological Enhancement of Meat balls Quality |
| title_full | Nano technological Enhancement of Meat balls Quality |
| title_fullStr | Nano technological Enhancement of Meat balls Quality |
| title_full_unstemmed | Nano technological Enhancement of Meat balls Quality |
| title_short | Nano technological Enhancement of Meat balls Quality |
| title_sort | nano technological enhancement of meat balls quality |
| topic | meat balls nanoparticles tba ti o2 tvb-n; zn o |
| url | https://pesjournal.net/journal/v2-n3/11.pdf |
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