挤出法制备纳米银- tio2光催化纳米复合涂层提高尼罗罗非鱼保质期的研究

IF 0.8 4区农林科学 Q3 FISHERIES

Iranian Journal of Fisheries Sciences Pub Date : 2020-09-10 DOI:10.22092/IJFS.2020.122566

A. Azari, S. Anvar, H. Ahari, A. Sharifan, A. M. Moghanjoghi

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引用次数: 4

摘要

利用当今的进步是一种经过深思熟虑的方法。通过这种方式，纳米技术和食品科学的结合促进了营养部门众多能力的发展。本研究旨在评估纳米银包装在两种冰箱温度（4℃和8℃）下对罗非鱼的抗菌效果，以评估微生物、大肠杆菌、金黄色葡萄球菌和嗜冷细菌的总活菌数。将10克洗净的鱼分为5组，分别用A:1%、B3%、C:5%、D:7%的纳米银涂层处理（E为对照组），并储存0、3、7、14和30天。对总挥发性氮和过氧化物组成进行了生化分析，最佳纳米银含量为7%。这项研究的结果表明，纳米银对各种细菌的抗菌性能是独一无二的，我们相信纳米银包装提高了尼罗罗非鱼的质量和保质期。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Study on Nanosilver-TiO2 photocatalytic nanocomposite coating with extrusion technique for increasing shelf life of Nile Tilapia (Oreochromis niloticus)

Utilizing present-day advancements is a well-considered methodology. In such manner, the combination of nanotechnology and food science has prompted the development of numerous capacities in the nutrition section. This study was conducted to evaluate the antimicrobial effect of nano-silver packaging at two refrigerator temperatures (4 and 8oC) in Tilapia to evaluate the total viable count of microorganisms, Escherichia coli, Staphylococcal aureus, and psychrophilic bacteria. Ten grams of washed fish were divided into 5 groups treated with A: 1%: B 3%, C: 5%, D: 7% nano silver coating (E was the control group) and stored for 0, 3, 7, 14 and 30 days. The biochemical analysis of total volatile nitrogen and peroxide composition was investigated, and the best nano silver percentage was 7%. The result of this study demonstrates that the antimicrobial properties of nano silver for various bacterial species are exclusive and we believe that nano-silver packaging improved the quality and shelf life of Nile Tilapia.

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来源期刊

Iranian Journal of Fisheries Sciences FISHERIES-

CiteScore

2.30

自引率

11.10%

发文量

审稿时长

3 months

期刊介绍： 1- Living various species (contains animals and vegetal species) in various aquatic ecosystems. 2- Health and diseases of aquatic species. 3- Determining the stocks and specific time and location for catching and reliable exploitation for sustainable development. 4- Methods of propagation and culture of high value aquatic resources. 5- Aquatic stock assessment and the methods of restocking the high value species and suggestion for rate, areas and the time for releasing fish and other aquatic organisms fries. 6- Pollutant agents and their effects to the environments of aquatic species. 7- Feed and feeding in aquatic organisms. 8- Fish processing and producing new products. 9- The economic and social aspects of fisheries.