Application of Zinc oxide nanoparticles to enhance quality and shelf life of chilled chicken panne

Zinc oxide nanoparticles (ZnO-NPs) have garnered a lot of interest in the in the food sectors as a way to lessen the activity of microorganisms. So, the present investigation aimed to study the effectiveness of ZnO-NPs for controlling spoilage in chicken panne. To assess its impact on the quality and shelf life of chilled stored chicken panne, zinc oxide nanoparticles (ZnO-NPs) suspension in chicken panne at varying concentrations (2, 5, and 10 mM) is applied. Physicochemical parameters (TBA, TVB-N and pH), microbiological indices (Total aerobic plate count, Staphylococcus aureus count and coliform count) and sensory attributes of treated chicken panne group differ significantly (P<0.05) from the untreated control group. Among the treated samples, ZnO-NPs (10mM) showed the highest reduction in aerobic plate count, coliform count, and Staphylococcus aureus count compared to other concentrations (2 and 5mM) and it increased the shelf-life of the chicken panne, which lasted up to 21 days when kept properly refrigerated (4°C) compared to the control group, which became spoilage by the ninth day of storage. So, that the antibacterial activity of ZnO-NPs was concentration dependent.