INCREASING THE SHELF LIFE OF IRANIAN CAVIAR BY NANO SILVER PACKAGING BASIS TIO2 AND DETERMINATION OF RESIDUE BY TITRATION

Nano-packaging is among the novel packaging technologies used for increasing the quality andsafety of food materials. Nano-coating used in Nano-packaging is an enormous revolution in theexport of spoilable products.In this research, 38 caviar packs (5 gr) including 4 nano-freecoating packs, 4 nano-silver based 6000 ppm coating packs, 4 nano-silver based 5000 ppmcoating packs, 4 nano-silver based 4000 ppm coating packs, 4 nano-silver based 2000 ppmcoating packs, and 4 nano-silver based 1000 ppm coating packs were dually inspected forbacteria and fungi. After microbial examinations and spread preparation and gram coloring anddetecting the gram bacteria in terms of morphology, further inspection for detecting the bacteriaand fungi in specific environments was attempted. After a 24-hour inspection, Staphylococcusaureus and Escherichia coli and Aspergillus flavus and Penicillium were detected in nano-freecoated samples. However, there has been a considerable decrease in fungi and bacterial growthin 5000 and 6000 ppm coatings. Eventually, the silver quantity in caviar packs were measuredby means of titration method and by applying tirazol and concentrated sulphuric acid, and zerosilver leftover content was detected. Moreover, 5000 and 6000 ppm coatings with P<0.05considerably decreased fungi and bacterial growth.As a conclusion, with respect to the achieved results and based on the fact that there is nopenetration of nano particles into caviar, the implemented technology can be used to increase thepreservation of valuable products and enhance the export industry.