Incresing Shelf Life of of Penaeus semisulcatus in NanoSilver Coatings Based on Titanium Dioxide

Subject Areas : Microbiology

H. Ahari ^{1 *} , Z. Amanolah nejad ² , M.A. Magharehei ³ , S. Paidari ⁴

1 - Associate Professor of the Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.
2 - Associate Professor of the Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.
3 - M.Sc. of the Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.
4 - M.Sc. of the Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.

Received: 2020-02-22 Accepted : 2020-02-22 Published : 2020-03-20

Keywords: Antibacterial, E.coli, Nanosilver, Nanopackaging, S. aureus,

Abstract :

Introduction: Shrimp is one the most famous food with high nutritional value. Shrimp is undoubtedly one of the best-known sea foods and determination of appropriate methods for its packaging increases the shelf life of products and reduces the microbial load in all food processing plants. Materials and Methods: The aim of this study is to implement nano packaging to evaluate its antibacterial characteristics, shelf life determination as well as evolution of quality changes during shelf life. The current study evaluates the antibacterial features of produced nanopackaging containing 1000 to 6000 ppm of nanosilver during 0,3,7,10,14,21 and 25 days concerned will total count, E.coli and S.aureus, sensory analysis and determination of size and distribution of silver nano particles using SEM and FESEM. Results: The results showed that there is a significant difference between the control and produced nanopackaging. Moreover, there were a significant difference between the antibacterial effects of nanopackagings on E.coli and S.aureus (P<0.05). Conclusion: Sensory analysis of the product revealed that there is no significant difference between sensorya and quality characterristics of nano-packed shrimps and control shrimps.  

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