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

Microbial and zinc concentration changes in Tilapia () 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 T (60 ppm) and T (80 ppm) were recorded to have the lowest ( < 0.05) Total Plate Count (TPC) figures among all the treatments suggesting a significant antimicrobial effect of ZnO nano partials.