Effect of the gelatin mixed with titanium dioxide nanoparticles as active packaging on bacterial growth and some characteristics of refrigerated chicken meat

Abstract

This study was carried out to preparation of the gelatin film alone and gelatin mixed with TiO2 NPs at concentration at (2%) and (4%) as active films and determine the antibacterial effect of the active films against total bacterial count, also evaluate the chemical and physical properties of refrigerated chicken meat during 16 day. To reach the goal of the study, we counted total bacterial count, chemical parameters such as pH value and Thiobarbituric Acid (TBA) as well as physical parameters that include water holding capacity of chicken meat samples storage without coated (control) T1, coated with gelatin alone T2, gelatin with TiO2 NPs at (2%) T3 and gelatin with TiO2 NPs at (4%) T4. The results showed that The total bacterial count in samples were coated by active film was significantly decreased (p<0.05), compare with samples coated by gelatin alone and samples without coated. The a significant increase in the pH and TBA value with advance the storage period in all groups of chicken meat samples, while the rate increasing was significantly lowest in the T3 and T4 compared with T1 and T2 group. The water holding capacity (WHC) were significantly decrease with the increased of the storage period, and the rate decreasing was significantly lowest in the samples were coated by gelatin alone and gelatin incorporated with NPs. It was concluded from this study the gelatin mixed with TiO2 NPs helped to increased shelf life of chicken meat samples for 16 day storage in refrigerator at 4 º C.