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Effects of Silver Nano-Particles on Nutritional Qualities, Sensory Attributes and Microbial Quality of Chicken
Abstract
This study assessed the effects of silver nanoparticles on the nutritional qualities, sensory attributes and microbial quality of chicken. A stock solution of silver nanoparticles was bought from Sigma Aldrich and a broiler chicken was obtained from the local market and sacrificed, the Broiler was cut into dimensions of 3×3 cm thick using a sharp stainless steel knife. The broiler was divided into four Groups and placed in a petri dish labelled A, B, C and D. Each of the four samples was subdivided into three portions to represent a replicate. The pure silver nanoparticles solution produced was measured into 10, 15, and 20 ml and made up to 100 ml by adding sterile distilled water to achieve 10, 15, and 20% concentrations respectively. The samples in Group A were kept in a laboratory cabinet without any treatment. Samples in Group B were immersed in 10% for 24, 72 and 120 hours. Samples in Group C were immersed in 15% silver nanoparticles for 24, 72 and 120 hours while Group E was immersed in 20% silver nanoparticles for 24, 72 and 120 hours. The highest number of microorganisms was recorded among Group A and the lowest number are recorded among Group D. The mean of the texture, odour and colour was revealed and Group A and Group B recorded the highest mean. The Chemical composition of the Broiler chicken meat showed that the highest crude protein is recorded in the control group with 62.45% and the least is in group D with 58.98%. Also control had the highest fat content with 24.31% and group D recorded the least with 21.09%. The study recommends that extensive research about the application of nano-silver in preservation and its effect on human health should be investigated.
