Investigating normal gelatin coating, containing garlic extract on increasing shelf life of turkey meat at refrigerator temperature (4 degrees Celsius)

In this research, the effect of edible coating of garlic extract, along with ordinary gelatin, on increasing the shelf life of turkey meat in the refrigerator was investigated and evaluated. The samples were divided into six groups, including 1- uncoated or control (turkey meat immersed in sterile distilled water), 2- treated with 1.5% normal gelatin, 3- treated with 1.5% normal gelatin and 1.5% garlic extract, were divided The samples are stored in the refrigerator for 15 days and at regular intervals (days 0, 3, 6, 9, 12, 15) microbial tests (total count of lactic acid bacteria, coliform and total count of mesophilic microorganisms) and test Chemical tests (determination of peroxide number and volatile nitrogen bases) and sensory characteristics (smell, texture, color, general acceptance) were carried out in a period of three days. The results showed that the count of lactic acid bacteria, coliform and total count of mesophilic microorganisms in the treatment groups showed a significant decrease compared to the control group. The samples showed a lower increase in (TBA-PH) compared to the uncoated sample, so according to the obtained results, the coatings prepared with 1.5% ordinary gelatin along with 1.5% garlic extract increased the shelf life of turkey meat. It was refrigerated.

Investigating normal gelatin coating, containing garlic extract on increasing shelf life of turkey meat at refrigerator temperature (4 degrees Celsius) Keywords:

“turkey meat , shelf life , garlic extract , gelatin , thiobarbituric acid”.