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Combined effects of chitosan coating incorporated with Berberis vulgaris extract and Mentha pulegium essential oil and MAP in the shelf life of turkey meat

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Abstract

The present study was conducted to determine the antimicrobial and antioxidant attributes of chitosan (CH) incorporated with Berberis vulgaris extract (BE) and Mentha pulegium essential oil (MEO) on the shelf life of turkey breast meat packaged with modified atmosphere packaging (MAP: 80% CO2 and 20% N2) at refrigerated temperature. The alterations in thiobarbituric acid value (TBARS), total volatile base nitrogen (TVBN), pH, color, odor, texture, and taste, as physico-chemical and sensorial factors, were investigated. In addition, lactic acid bacteria (LAB), Enterobacteriaceae, yeasts–molds, Pseudomonas spp., and total viable counts (TVC) for microbial situation were monitored during 25 days of storage. The outcomes of microbial counts and lipid oxidation revealed a significantly lower count and oxidation level in CH-BE 2%-M and CH-BE 4%-M treatments on the 25th day of storage. According to these outcomes, the appropriate method of CH coating incorporated with BE and MEO could be an enhancing approach to decreasing deterioration of turkey meat in modified atmosphere packaging.

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Acknowledgements

This study was financially supported by the School of Health, Fasa University of Medical Science, Fasa, Iran.

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Authors and Affiliations

  1. Department of Food Safety and Hygiene, School of Health, Fasa University of Medical Sciences, Fasa, Iran

    Mehran Sayadi & Ali Mojaddar Langroodi

  2. Department of Food Science and Technology, Faculty of Agriculture, Fasa University, Fasa, Iran

    Kiana Pourmohammadi

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  1. Mehran Sayadi
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Correspondence to Ali Mojaddar Langroodi.

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Sayadi, M., Langroodi, A.M. & Pourmohammadi, K. Combined effects of chitosan coating incorporated with Berberis vulgaris extract and Mentha pulegium essential oil and MAP in the shelf life of turkey meat. Food Measure 15, 5159–5169 (2021). https://doi.org/10.1007/s11694-021-01068-5

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