Investigating the Effect of Quince Seed Mucilage Film Reinforced With Carboxymethyl Cellulose Containing Ginger Essential Oil on the Microbial, Physicochemical and Sensory Characteristics of Turkey Meat.

The prevention of spoilage in food products, particularly those types that are susceptible to rapid deterioration, such as poultry meat, has historically posed a significant challenge within the food industry. The objective of this study was to examine the impact of a castor bean mucilage film fortified with carboxymethyl cellulose and incorporating ginger essential oil (GEO) on the characteristics of turkey meat. The preparation of GEO and the subsequent chemical composition analysis via gas chromatography (GC/MS) were undertaken to ascertain its properties.The experimental design involved the utilization of a control group (C), a quince seed mucilage film reinforced with carboxymethyl cellulose (film), a film containing 1% essential oil (film+1% GEO), and a film containing 2% essential oil (film+2% GEO). Subsequently, an array of assessments was conducted to ascertain the microbial properties (aerobic, psychrotrophic, lactic acid, and Enterobacteriaceae bacteria), chemical properties (pH, PV, TVB-N, and TBARS), and sensory evaluation. Additionally, the physical properties of the films, including tensile strength (TS), water vapor transmission rate (WVTR), elongation at break (EAB), humidity, swelling, thickness, and transparency, were investigated. The results of this investigation indicated the presence of zingiberene (15.71%), α-curcumene (11.39%), and β-sesquiphellandrene (10.69%) as the predominant compounds in GEO. The film+2% GEO treatment was identified as the most effective treatment in all microbial properties, exhibiting a significant difference compared to the other treatments, particularly the control group (P<0.05). The findings demonstrated enhancements in the physical and chemical characteristics of the samples treated with film, particularly with film+2% GEO in comparison to the control group. For instance, the level of TVB-N escalated from 10.67 mg/100g on day 0 to 21.61 mg/100g on the final day, whereas the levels observed for the control treatment on day 0 and 12 were 10.68 mg/100g and 10.0 mg/100g, respectively. The increase in TVB-N content was 39.95%. The sensory evaluation revealed that the application of the film led to an enhancement in the sensory characteristics of the samples across all parameters, with the exception of appearance. The study's findings indicate that the incorporation of Quince seed mucilage film reinforced with carboxymethyl cellulose, particularly when supplemented with essential oil, can be regarded as a contributing factor in the preservation and enhancement of the quality of food items, particularly meat products.