Effects of Chemically and Green Synthesized Zinc Oxide Nanoparticles on Shelf Life and Sensory Quality of Minced Fish (Pangasius hypophthalmus)
Abstract
:1. Introduction
2. Materials and Methods
2.1. Chemical Synthesis of ZnO Nanoparticles
2.2. Green Synthesis of ZnO Nanoparticles
2.3. Characterization of ZnO Nanoparticles
2.4. Preservation of Fish
2.5. Chemical and Microbiological Analysis
2.5.1. Measurement of pH
2.5.2. Thiobarbituric Acid Reactive Substances
2.5.3. Peroxide Value
2.5.4. Total Volatile Base Nitrogen
2.5.5. Microbiological Analysis
2.5.6. Sensory Evaluation
2.6. Statistical Analysis
3. Results and Discussion
3.1. Field-Emission Scanning Electron Microscopy
3.2. Elemental Analysis
3.3. Powder X-ray Diffraction
3.4. Physicochemical Quality
3.4.1. pH of Fish on Storage
3.4.2. Thiobarbituric Acid
3.4.3. Peroxide Value
3.4.4. Total Volatile Base Nitrogen
3.5. Microbial Analysis of Fortified Fish
3.6. Sensory Attributes of Fish in Storage
3.7. Correlations
4. Conclusions
Supplementary Materials
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Item | Treatment | SEM | p Value | ||||
---|---|---|---|---|---|---|---|
C | ZnO | CZnO-NP | ZnA | GZnO-NP | |||
pH | |||||||
Day 0 | 6.26 ± 0.017 B | 6.25 ± 0.022 C | 6.25 ± 0.021 B | 6.26 ± 0.011 C | 6.25 ± 0.014 C | 0.008 | 0.64 |
Day 3 | 6.74 ± 0.109 Ap | 6.38 ± 0.047 Bqr | 6.27 ± 0.012 Br | 6.42 ± 0.022 Bq | 6.40 ± 0.029 Bqr | 0.019 | <0.001 |
Day 6 | 6.71 ± 0.014 Ap | 6.65 ± 0.085 Ap | 6.34 ± 0.064 Aq | 6.56 ± 0.074 Ap | 6.72 ± 0.066 Ap | 0.022 | <0.001 |
SEM | 0.021 | 0.019 | 0.013 | 0.015 | 0.014 | ||
p value | <0.001 | <0.001 | <0.001 | <0.001 | <0.001 | ||
TBARS (mg malondialdehyde/kg) | |||||||
Day 0 | 0.12 ± 0.006 C | 0.12 ± 0.002 C | 0.12 ± 0.002 C | 0.12 ± 0.003 C | 0.12 ± 0.004 C | 0.002 | 0.64 |
Day 3 | 0.22 ± 0.003 Bp | 0.21 ± 0.006 Bp | 0.19 ± 0.004 Bq | 0.22 ± 0.002 Bp | 0.22 ± 0.002 Bp | 0.002 | <0.001 |
Day 6 | 0.36 ± 0.001 Ap | 0.35 ± 0.004 Aq | 0.33 ± 0.003 Ar | 0.35 ± 0.003 Aq | 0.35 ± 0.003 Aq | 0.002 | <0.001 |
SEM | 0.002 | 0.002 | 0.002 | 0.001 | 0.002 | ||
p value | <0.001 | <0.001 | <0.001 | <0.001 | <0.001 | ||
Peroxide value (meq O2/kg) | |||||||
Day 0 | 0.39 ± 0.031 C | 0.41 ± 0.025 B | 0.43 ± 0.042 B | 0.41 ± 0.036 B | 0.39 ± 0.038 B | 0.018 | 0.57 |
Day 3 | 1.55 ± 0.070 Bp | 1.35 ± 0.101 Apq | 0.95 ± 0.151 Ar | 1.28 ± 0.040 Aq | 1.01 ± 0.162 Ar | 0.067 | <0.001 |
Day 6 | 1.68 ± 0.040 A | 1.25 ± 0.345 A | 1.07 ± 0.241 A | 1.27 ± 0.162 A | 1.25 ± 0.201 A | 0.128 | 0.066 |
SEM | 0.026 | 0.119 | 0.097 | 0.058 | 0.089 | ||
p value | <0.001 | 0.003 | 0.007 | <0.001 | 0.001 | ||
TVB-N (mg/kg) | |||||||
Day 0 | 78.9 ± 2.27 C | 79.1 ± 4.55 C | 78.8 ± 2.71 C | 78.5 ± 2.66 C | 79.1 ± 2.35 Cp | 1.01 | 0.99 |
Day 3 | 146 ± 1.50 Bp | 117 ± 2.12 Br | 88.1 ± 2.22 Bs | 137 ± 2.83 Bq | 120 ± 3.40 Br | 2.78 | <0.001 |
Day 6 | 246 ± 2.91 Ap | 171 ± 1.68 As | 114 ± 1.75 At | 230 ± 2.25 Aq | 209 ± 10.3 Ar | 1.67 | <0.001 |
SEM | 0.77 | 1.02 | 0.75 | 0.86 | 2.14 | ||
p value | <0.001 | <0.001 | <0.001 | <0.001 | <0.001 |
Item | Treatment | SEM | p Value | ||||
---|---|---|---|---|---|---|---|
Control | ZnO | CZnO-NP | ZnA | GZnO-NP | |||
Total viable counts (log10 CFU/g) | |||||||
Day 0 | 4.03 ± 0.053 C | 4.01 ± 0.033 C | 4.01 ± 0.072 C | 4.01 ± 0.26 C | 4.03 ± 0.031 C | 0.016 | 0.90 |
Day 3 | 4.48 ± 0.025 Bp | 4.41 ± 0.015 Bq | 4.23 ± 0.029 Bs | 4.37 ± 0.023 Bq | 4.30 ± 0.026 Br | 0.008 | <0.001 |
Day 6 | 5.54 ± 0.037 Ap | 5.31 ± 0.060 Aq | 4.82 ± 0.064 Ar | 5.31 ± 0.059 Aq | 5.29 ± 0.018 Aq | 0.017 | <0.001 |
SEM | 0.013 | 0.014 | 0.019 | 0.013 | 0.009 | ||
p value | <0.001 | <0.001 | <0.001 | <0.001 | <0.001 | ||
Coliforms (log10 CFU/g) | |||||||
Day 0 | 3.27 ± 0.055 C | 3.16 ± 0.127 C | 3.17 ± 0.159 B | 3.19 ± 0.161 C | 3.18 ± 0.151 B | 0.078 | 0.87 |
Day 3 | 3.72 ± 0.031 Bp | 3.56 ± 0.021 Bq | 3.12 ± 0.046 Bs | 3.52 ± 0.045 Bq | 3.28 ± 0.085 Br | 0.032 | <0.001 |
Day 6 | 4.38 ± 0.187 Ap | 4.27 ± 0.117 Ap | 3.97 ± 0.092 Aq | 4.24 ± 0.140 Ap | 4.21 ± 0.061 Ap | 0.073 | 0.029 |
SEM | 0.067 | 0.058 | 0.068 | 0.073 | 0.061 | ||
p value | <0.001 | <0.001 | <0.001 | <0.001 | <0.001 | ||
Vibrio spp. (log10 CFU/g) | |||||||
Day 0 | 2.42 ± 0.048 B | 2.42 ± 0.052 B | 2.41 ± 0.064 B | 2.42 ± 0.037 C | 2.42 ± 0.065 C | 0.018 | 0.97 |
Day 3 | 3.91 ± 0.018 Ap | 3.82 ± 0.053 Ap | 3.27 ± 0.054 As | 3.65 ± 0.033 Bq | 3.47 ± 0.042 Br | 0.014 | <0.001 |
Day 6 | 4.01 + 0.047 Ap | 3.86 ± 0.032 Aq | 3.31 ± 0.014 As | 3.78 ± 0.074 Aqr | 3.66 ± 0.037 Ar | 0.015 | <0.001 |
SEM | 0.013 | 0.016 | 0.016 | 0.017 | 0.016 | ||
p value | <0.001 | <0.001 | <0.001 | <0.001 | <0.001 | ||
Staphylococcus (log10 CFU/g) | |||||||
Day 0 | 3.63 ± 0.028 C | 3.62 ± 0.044 C | 3.62 ± 0.046 C | 3.63 ± 0.050 C | 3.63 ± 0.043 C | 0.014 | 0.99 |
Day 3 | 4.24 ± 0.025 Bp | 3.98 ± 0.043 Bqr | 3.76 ± 0.024 Bs | 4.02 ± 0.035 Bq | 3.90 ± 0.020 Br | 0.010 | <0.001 |
Day 6 | 5.15 ± 0.017 Ap | 5.05 ± 0.032 Apq | 4.50 ± 0.033 As | 5.04 ± 0.044 Aq | 4.65 ± 0.045 Ar | 0.011 | <0.001 |
SEM | 0.008 | 0.013 | 0.012 | 0.015 | 0.013 | ||
p value | <0.001 | <0.001 | <0.001 | <0.001 | <0.001 |
Item | Treatment | SEM | p Value | ||||
---|---|---|---|---|---|---|---|
Control | ZnO | CZnO-NP | ZnA | GZnO-NP | |||
Color | |||||||
Day 0 | 4.83 ± 0.289 A | 4.70 ± 0.173 A | 4.76 ± 0.252 A | 4.77 ± 0.251 A | 4.83 ± 0.278 A | 0.147 | 0.96 |
Day 3 | 3.68 ± 0.161 B | 3.75 ± 0.250 B | 3.90 ± 0.361 B | 3.80 ± 0.264 B | 3.78 ± 0.683 B | 0.224 | 0.97 |
Day 6 | 2.67 ± 0.281 Cqr | 2.93 ± 0.115 Cpq | 3.25 ± 0.250 Cp | 2.85 ± 0.401 Cpqr | 2.33 ± 0.218 Cr | 0.165 | 0.030 |
SEM | 0.146 | 0.108 | 0.169 | 0.183 | 0.265 | ||
p value | <0.001 | <0.001 | 0.002 | 0.001 | 0.002 | ||
Odor | |||||||
Day 0 | 4.83 ± 0.278 A | 4.83 ± 0.255 A | 4.83 ± 0.268 A | 4.83 ± 0.240 A | 4.83 ± 0.296 A | 0.167 | 1.00 |
Day 3 | 2.90 ± 0.361 B | 3.42 ± 0.382 B | 3.47 ± 0.503 B | 3.52 ± 0.225 B | 3.62 ± 0.625 B | 0.254 | 0.37 |
Day 6 | 2.27 ± 0.208 Cqr | 2.97 ± 0.058 Cpq | 3.33 ± 0.288 Cp | 2.53 ± 0.757 Cqr | 2.00 ± 0.102 Cr | 0.218 | 0.010 |
SEM | 0.169 | 0.161 | 0.216 | 0.280 | 0.232 | ||
p value | <0.001 | <0.001 | 0.005 | 0.003 | <0.001 |
Variables 1 | pH | TBARS | Peroxide Value | TVB-N | TVC | Coliforms | Vibrio spp. | Staph spp. | Color | Odor |
---|---|---|---|---|---|---|---|---|---|---|
pH | . | <0.01 | <0.01 | <0.01 | <0.01 | <0.01 | <0.01 | <0.01 | <0.01 | <0.01 |
TBARS | 0.79 | . | <0.01 | <0.01 | <0.01 | <0.01 | <0.01 | <0.01 | <0.01 | <0.001 |
Peroxide value | 0.84 | 0.80 | . | <0.01 | <0.01 | <0.01 | <0.01 | <0.01 | <0.01 | <0.01 |
TVB-N | 0.88 | 0.88 | 0.80 | . | <0.01 | <0.01 | <0.01 | <0.01 | <0.01 | <0.01 |
TVC | 0.83 | 0.97 | 0.76 | 0.94 | . | <0.01 | <0.01 | <0.01 | <0.01 | <0.01 |
Coliforms | 0.84 | 0.95 | 0.76 | 0.92 | 0.98 | . | <0.01 | <0.01 | <0.01 | <0.01 |
Vibrio spp. | 0.82 | 0.82 | 0.98 | 0.79 | 0.77 | 0.79 | . | <0.01 | <0.01 | <0.01 |
Staph spp. | 0.83 | 0.96 | 0.77 | 0.93 | 0.98 | 0.98 | 0.78 | . | <0.01 | <0.01 |
Color | −0.84 | −0.98 | −0.85 | −0.90 | −0.95 | −0.92 | −0.87 | −0.92 | . | <0.01 |
Odor | −0.87 | −0.92 | −0.92 | −0.90 | −0.89 | −0.86 | −0.92 | −0.86 | 0.97 | . |
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Mahato, A.; Chatterjee, P.N.; Sarkar, S.; Sen, A.R.; Pal, A.; Roy, S.; Patra, A.K. Effects of Chemically and Green Synthesized Zinc Oxide Nanoparticles on Shelf Life and Sensory Quality of Minced Fish (Pangasius hypophthalmus). Foods 2024, 13, 2810. https://doi.org/10.3390/foods13172810
Mahato A, Chatterjee PN, Sarkar S, Sen AR, Pal A, Roy S, Patra AK. Effects of Chemically and Green Synthesized Zinc Oxide Nanoparticles on Shelf Life and Sensory Quality of Minced Fish (Pangasius hypophthalmus). Foods. 2024; 13(17):2810. https://doi.org/10.3390/foods13172810
Chicago/Turabian StyleMahato, Achinta, Paresh Nath Chatterjee, Sougata Sarkar, Arup Ratan Sen, Aruna Pal, Sovan Roy, and Amlan Kumar Patra. 2024. "Effects of Chemically and Green Synthesized Zinc Oxide Nanoparticles on Shelf Life and Sensory Quality of Minced Fish (Pangasius hypophthalmus)" Foods 13, no. 17: 2810. https://doi.org/10.3390/foods13172810