Food Research Institute

Adeli Milani, M. – Ghobadi Dana, M. – Ghanbarzadeh, B. – Alizadeh, A. – Ghasemi Afshar, P.
Effect of novel bioactive coating enriched with nanoemulsion of mustard essential oil on the quality of turkey meat
Journal of Food and Nutrition Research, 59, 2020, No. 1, s. 71-80

Maryam Ghobadi Dana, Microbiology Research Group, Standard Research Institute, Iranian National Standardization Organization, Zobahan Street, 3174734563 Karaj, Iran. Tel.: +98(26)32808413, e-mail: Dana.m@standard.ac.ir

Received 31 July 2019; 1st revised 6 February 2020; accepted 17 March 2020; published online 28 March 2020.

Summary: The effect of nano-emulsified mustard (Brassica juncea) essential oil (NME) alone and combined with gelatin/hydroxypropyl-beta-cyclodextrin (FNME) investigated in comparison with a synthetic packaging polymer on weight loss, pH, total volatiles, total volatile basic nitrogen value (TN), thiobarbituric acid reactive substances value (TR), microbiological and sensorial cha­racteristics of turkey breast during 20 days storage at 4 ± 1 °C. Results showed that pH, TN, TR, yeasts, moulds, total mesophilic and psychrotrophic bacteria of FNME samples were significantly lower than the same parameters of other samples during storage time (p < 0.05). The use of FNME significantly improved sensory attributes especially the odour and overall acceptability in comparison with NME (p < 0.05). In FNME samples, the shelf life of turkey meat was prolonged to 10–15 days. FNME coating was effective at improvement of the overall quality and extended the shelf life of turkey meat during cold storage.

Keywords: gelatin; coating; nanoemulsion; Brassica juncea; essential oil; turkey meat

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