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

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 qualit...

Full description

Saved in:
Bibliographic Details
Published in:Food control 2025-01, Vol.167, p.110836, Article 110836
Main Authors: Amini, Masoomeh, Aslani, Ramin, Isvand, Abbas, Molaee-aghaee, Ebrahim
Format: Article
Language:English
Subjects:
Edible coating
Farsi gum
Latilactobacillus sakei
Turkey meat
Citations: Items that this one cites
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary: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 
ISSN:0956-7135
DOI:10.1016/j.foodcont.2024.110836