Effects of zinc oxide nano particle on fortified tilapia mince during refrigerated storage (4 ± 1 °C).

Microbial and zinc concentration changes in Tilapia (Oreochromis niloticus) mince, fortified with zinc oxide nano particle during storage for 18 days at 4 ±  1 °C were investigated. During the present study the samples treated with ZnO nano particles T4 (60 ppm) and T5 (80 ppm) were recorded to have the lowest (p < 0.05) Total Plate Count (TPC) figures among all the treatments suggesting a significant antimicrobial effect of ZnO nano partials. The control sample without fortification did not meet the daily requirement of Zn for an adult. The T1 (inorganic ZnO @ 20 ppm) samples meet the dietary requirements till 3 days of storage where, sample T3, T4, T5 and T6 (ZnO nano particles @ 40 ppm, 60 ppm, 80 ppm and 100 ppm respectively) provides enough Zn till 6 days under storage at 4 ± 1 °C and in certain cases it is more than the dietary requirement of 10-15 mg/day for an adult individual. In the present study Zn concentration was significantly (p < 0.05) decreased in control. Hence, the intake of tilapia mince of these treatments may be adjusted accordingly to provide dietary Zn. Fortification of tilapia mince with Zn will not only improve the shelf life of the mince but also prove to be a good food fortification strategy to eradicate Zn deficiency. © Association of Food Scientists & Technologists (India) 2022.