title: Effects of ZnO nanoparticle-coated packaging film on pork meat quality during cold storage.
abstract: BACKGROUND
  There has been limited research on the use of ZnO nanoparticle-coated film for the quality preservation of pork meat under low temperature. In the present study, ZnO nanoparticles were mixed with sodium carboxymethyl cellulose (CMC-Na) to form a nanocomposite film, to investigate the effect of ZnO nanoparticle-coated film on pork meat quality and the growth of bacteria during storage under low temperature.
  
  
  RESULTS
  When ZnO nanoparticle-coated film was used as the packaging material for pork meat for 14 days of cold storage at 4 °C, the results demonstrated a significant effect on restricting the increases in total volatile basic nitrogen and pH levels, limiting the decreases of lightness (increased L* value) and redness (increased a* value), and maintaining the water-holding capacity compared to the control pork samples (P < 0.05). The present study also discovered that the ZnO nanoparticle-coated film restrained the increase in total plate count (TPC). When Staphylococcus aureus was used as the representative strain, scanning electron microscopy revealed that ZnO nanoparticles increased the occurrence of cell membrane rupture under cold conditions.
  
  
  CONCLUSIONS
  ZnO nanoparticle-coated film helps retain the quality of pork meat during cold storage by increasing the occurrence of microorganism injury. © 2016 Society of Chemical Industry.
authors.affiliation: Collaborative Innovation Center of Henan Grain Crops, Henan Agricultural University, Zhengzhou, 450002, China.|College of Food Science and Technology, Henan Agricultural University, Zhengzhou, 450002, China.|Henan Engineering Laboratory of Quick-Frozen Flour-Rice Food and Prepared Food, Henan Engineering Research Center for Cold-Chain Food, Henan Agricultural University, Zhengzhou, 450002, China.
authors.forename: Biao
authors.initials: B
authors.lastname: Suo
authors.affiliation: College of Food Science and Technology, Henan Agricultural University, Zhengzhou, 450002, China.
authors.forename: Huarong
authors.initials: H
authors.lastname: Li
authors.affiliation: Collaborative Innovation Center of Henan Grain Crops, Henan Agricultural University, Zhengzhou, 450002, China.
authors.forename: Yuexia
authors.initials: Y
authors.lastname: Wang
authors.affiliation: Henan Engineering Laboratory of Quick-Frozen Flour-Rice Food and Prepared Food, Henan Engineering Research Center for Cold-Chain Food, Henan Agricultural University, Zhengzhou, 450002, China.
authors.forename: Zhen
authors.initials: Z
authors.lastname: Li
authors.affiliation: College of Food Science and Technology, Henan Agricultural University, Zhengzhou, 450002, China.
authors.forename: Zhili
authors.initials: Z
authors.lastname: Pan
authors.affiliation: Collaborative Innovation Center of Henan Grain Crops, Henan Agricultural University, Zhengzhou, 450002, China.|College of Food Science and Technology, Henan Agricultural University, Zhengzhou, 450002, China.|Henan Engineering Laboratory of Quick-Frozen Flour-Rice Food and Prepared Food, Henan Engineering Research Center for Cold-Chain Food, Henan Agricultural University, Zhengzhou, 450002, China.
authors.forename: Zhilu
authors.initials: Z
authors.lastname: Ai
mesh_terms: D000818:Animals; D001419:Bacteria / Q000187:drug effects / Q000235:genetics / Q000254:growth & development / Q000302:isolation & purification; D003080:Cold Temperature; D015169:Colony Count, Microbial; D005506:Food Contamination / Q000517:prevention & control; D018857:Food Packaging / Q000295:instrumentation*; D005519:Food Preservation / Q000379:methods*; D005520:Food Preservatives / Q000494:pharmacology*; D061353:Food Storage; D053758:Nanoparticles / Q000737:chemistry; D000069466:Red Meat / Q000032:analysis* / Q000382:microbiology; D013552:Swine; D015034:Zinc Oxide / Q000494:pharmacology*
chemical_list: D005520:Food Preservatives; D015034:Zinc Oxide
keywords: ZnO nanoparticles; cell morphology; low temperature; meat quality; microbiology