Coating of Turkey Breast Meat with Nanoemulsions Containing Sage Essential Oil by Using Vacuum Impregnation Technique
Project no. 23867 · Status: Kapanmış · 2022
Summary
<p>Turkey meat is considered a healthy type of meat due to its high protein and low fat content. However, its structure, composition, and high pH value make it susceptible to oxidative and microbial deterioration. This can lead to quality and economic losses in the poultry industry, as well as pose health risks for consumers. To minimize quality losses during storage and extend the shelf life of fresh turkey meat, the use of edible coatings is being investigated.</p><p>Edible coatings have a high potential for carrying active components such as antimicrobial agents, antioxidants, colorants, etc., to food. In the planned project, edible coatings in the form of nanoemulsions, prepared with chia mucilage having high gelling properties and essential oil of sage with antioxidant and antimicrobial properties, were studied to extend the shelf life of turkey meat. The coating application was performed on turkey breast fillets using the vacuum impregnation technique to achieve higher mass uptake and adhesion rates.</p><p>In this project, turkey breast meats were coated with nanoemulsions containing water (CV), chia mucilage (CMV), and chia mucilage + sage essential oil (0.5% CMS1V, 1% CMS2V, and 1.5% CMS3V) by using the vacuum impregnation technique. The changes in product quality and oxidative stability during storage at +1 ℃ were examined.</p><p>The pH values of the coating solutions ranged from 6.55 to 6.86. The inclusion of chia mucilage and chia mucilage + sage essential oil in nanoemulsions increased the pH values. The lowest L*, a*, and b* values in nanoemulsions were measured in the group containing 1.5% sage essential oil. DPPH values of nanoemulsions ranged from 50.94% to 55.53%, and an increase in sage essential oil (SEO) content led to higher antioxidant activity and total phenolic content. The surface of nanoemulsion-based coatings exhibited nano-sized oil droplets distributed homogeneously.</p><p>Coated turkey breast meat showed significantly higher moisture content, with the highest moisture content observed in the CMS2V group. The addition of chia mucilage resulted in lower pH values of the samples. Using more than 1% SEO led to higher pH values. Samples coated with SEO and chia mucilage solution had higher shear force values and juiciness indexes compared to CV and CMV groups. The highest hardness value was observed in CV samples. Coating with chia mucilage and SEO resulted in a softening of the turkey meat texture, while CMSV samples showed a firm and poreless structure.</p><p>Nanoemulsions containing sage essential oil adversely affected the taste of the samples in terms of sensory parameters. Samples containing chia mucilage and chia mucilage + SEO protected turkey meat against microbial development and preserved lipids and proteins against oxidation during storage.</p><p>In conclusion, coating turkey meat with nanoemulsion solutions containing chia mucilage, chia mucilage + SEO using the vacuum impregnation method appears to be a promising technique for preserving the quality of meat during a 12-day storage period at low temperatures, delaying oxidation, and microbial development in turkey meat.</p>