Determination of the effect of renewable coatings and packaging methods prepared with different natural biopolymers on the microbiological and chemical quality criteria of sheep meat

Due to their high water capacity and freshness, red meat products are very sensitive to microbiological and chemical deterioration and have a short shelf life. Today, different protection methods are developed during the storage period of these foods and their shelf life is increased. In this study, the chemical and microbiological effects of vacuum packaging and modified atmosphere packaging on mutton of ethyl laurol arginate, which is an edible film coating chitosan and ethyl laurol arginate, which has recently been a remarkable agent in terms of its antimicrobial activity, were investigated. All groups were kept in the cold and subjected to chemical and microbiological analyzes for 1 week. Samples with vacuum packaging and MAP were kept for 45 days and subjected to chemical and microbiological analyzes during the storage period. As a result of studies, chitosan showed a lowering effect on pH. In TBA and TVB-N analyses, the best results were seen in CH+LAE coated samples. LAE showed antimicrobial effect on the number of TMABs. CH+LAE coating showed bacteriostatic effect on enterecoccus spp. and CH+LAE antimicrobial effect on vacuum packaging. In coagulase positive Staphylococcus CH+LAE showed antimicrobial effects in MAP and VA.