Abstract
A solution containing 2% chitosan, 1% cumin seeds' essential oils and 1% acetic acid was applied for the coating preparation. In all of the treatments the total viable counts and applied psychrophilic bacteria decreased significantly compared to the control through the storage time. The pH, total volatile basic nitrogen (TVB-N), peroxide value (PV) and sensory attributes in all the treatments were significantly detected lower than the same parameters of the controls. The results of our investigation revealed that chitosan+cumin and ascorbic acid retarded spoilage and oxidative changes in refrigerated turkey breast meat.
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