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

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% N-2) 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.