The Effect of Chitosan and Rosemary Essential Oil on the Quality Characteristics of Chicken Burgers during Storage

In this study, the effects of chitosan film (1 and 2%) containing rosemary essential oil (1%) in free nanoliposome forms were investigated on physicochemical, microbial, organoleptic, oxidation characteristics chicken burgers during storage (day 1, day 10, 20) at 4°C. The results showed that decreased pH, total volatile basic nitrogen compounds (TVB-N), parameters (peroxide value thiobarbituric acid) ( p < 0.05 ). Compared to control group (C), growth mesophilic psychrophilic bacteria, Enterobacteriaceae, Pseudomonas, Staphylococcus aureus, mold yeast all treated groups (E1, E2, CH1, CH2, CHE1, CHE2, CHE3, CHE4) was delayed storage. color hardness burger affected significantly id="M2"> Regarding sensory characteristics, obtained highest score. CHE4 (2% chitosan+rosemary nanoliposomes) most effective treatment for controlling microbial flora, slowing down some physicochemical changes, increasing shelf life id="M3"> As a result, coating with can guarantee microbiological safety is recommended long-term cold