Farsi gum (zedo gum) coating incorporated with Lactobacillus sakei; a novel shelf-life extension for Turkey breast during refrigerated storage

Abstract

Antioxidant and antibacterial coatings incorporated with biological agents are an emerging alternative for preserving meat products. In this study, Farsi gum-based coatings (FG) incorporated with Latilactobacillus sakei were used for the shelf-life extension of refrigerated turkey breast. The quality and safety properties of coated turkey breast were investigated during storage at refrigeration temperature. Results revealed that L. sakei loading into the FG coating could significantly (p < 0.05) improve the quality of turkey breast in a 16-day refrigerated storage. The increase in the values of pH (6.15–6.94), total volatile basic-nitrogen (TVB-N) (34.33–43.13 mg N/100 g), thiobarbituric acid reactive substances (TBARs) (2.27–3.67 mg MDA/kg), and protein carbonyl (PC) (1.62–2.14 nmol/mg protein) of samples during cold storage periods was as follows: FG 2% + L. Sakei < FG 1% + L. Sakei < FG 2% < FG 1% < uncoated (control). The microbial quality of turkey breast showed a significant (p < 0.05) improvement in the presence of the L. sakei coatings, ranging from 7.15 to 7.75 log10 CFU/g in different treatments. The texture, odor, color, and overall acceptability of the coated turkey breast samples were significantly (p < 0.05) more desirable than the uncoated turkey breast samples. The findings revealed that FG coating incorporated with L.sakei can improve turkey breast's shelf-life by reducing microbial growth and adverse chemical reactions.