Abstract
The effect of nanocomposite coating from chitosan incorporated with ZnO nanoparticles (ZnO NPs) at various concentrations (0, 0.05, and 0.1%) on meatball characteristics during storage was investigated. Meatball quality including microbial growth, pH, aw, and sensory attributes was evaluated after immersed into nanocomposite solution for 1 min and drained. The combination of chitosan and ZnO NPs exhibited a synergistic effect in suppressing gram-negative bacterial growth. Chitosan-ZnO NPs 0.05% could prolong the shelf life of meatball beyond 24 hrs indicated by aerobic microbes of 4.30 log CFU/g which was lower than the threshold for consumption (5 log CFU/g). Coating solution also significantly influenced the pH of meatballs up to 24 hrs of storage allowing lower sensory acceptability. Moreover, the low organoleptic score for taste and overall acceptability attributes were found as a consequence of the addition of ZnO NPs. Finally, the results of the present study suggested that chitosan-based coating containing ZnO NPs could be used as an alternative to maintaining meatball quality, particularly in microbial decay context.
Highlights
Meatball is a processed meat product, round-shaped, with the addition of some ingredients such as tapioca flour, white onion, pepper, egg and salt
The antibacterial activity of Zinc oxide nanoparticles (ZnO NPs) was tested following agar well diffusion method (Table 1) which exhibited a synergistic effect of ZnO NPs and chitosan in the terms of suppressing especially gram-negative bacteria
A similar result was reported by Li et al (2009) that polyurethane film loaded with ZnO NPs showed a stronger antibacterial ability for E. coli in comparisons with gram-positive type bacteria
Summary
Meatball is a processed meat product, round-shaped, with the addition of some ingredients such as tapioca flour, white onion, pepper, egg and salt. Due to its ingredient which is mostly based on the meat, meatball is suitable for microbial growth and classified a highly perishable food. An alternative method to maintain the quality of perishable food products is edible coating application which could be produced from different materials such as lipids, proteins, and polysaccharides or blended of those components. Coatings performance could be improved by supplementing antimicrobial substances to delay deterioration and keep the quality of food products (Gennadios and Weller, 1990; Jeon et al, 2002; Iturriaga et al, 2012). Zinc oxide nanoparticles (ZnO NPs) is an inorganic filler as well as an antimicrobial agent that could be supplemented into the coating matrix polymer (Meindrawan et al, 2018; Yuliani et al, 2018; Lavinia et al, 2020)
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