The Impact of an Edible Composite Coating Formulated with Farsi Gum and Iranian Black Cumin Essential Oil Emulsion or Nanoemulsion, Alongside Low-Dose Gamma Irradiation, on the Quality of Chilled Turkey Breast

Abstract

Background: Hurdle technology is an effective method for preserving muscle food products and extending their shelf life. Objectives: This study evaluated the combined effect of Farsi gum (FG) coating impregnated with black cumin essential oil (BCEO) emulsion or black cumin nanoemulsion (BCNE) and low-dose gamma irradiation (GIR) at 2 kGy on the quality of turkey breast over 21 days of chilled storage. Methods: Turkey breast samples were divided into eight groups: Control, FG, GIR, FG + GIR, FG + BCEO, FG + BCNE, FG + BCEO + GIR, and FG + BCNE + GIR. The samples were assessed for microbial, physicochemical, and sensory attributes throughout 21 days of chilled storage. Results: The growth of mesophilic and psychrotrophic bacteria, Enterobacteriaceae, and lactic acid bacteria (LAB) was inhibited in all treated groups compared to the control and FG groups during the storage period. The treatments also curbed the increase in pH, total volatile basic nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARS), and protein carbonyls in the turkey breast. The most effective treatment for controlling microbial growth, minimizing physicochemical changes, and extending the storage life of turkey breast was the combination of FG + BCNE + GIR. Conclusions: The combination of active FG coating containing BCNE and low-dose GIR offers effective long-term preservation of turkey breast during chilled storage.