Abdeldaiem, M. H. (2013). Use of yellow pigment extracted from turmeric (Curcuma longa) rhizomes powder as natural food preservative and colorant. Food Science and Quality Management, 22, 56-68.
Abdou, E. S., Galhoum, G. F., & Mohamed, E. N. (2018). Curcumin loaded nanoemulsions/pectin coatings for refrigerated chicken fillets. Food Hydrocolloids, 83, 445-453.
Ahmad, R., Gokulakrishnan, P., Giriprasad, R., & Yatoo, M. A. (2015). Fruit based natural antioxidants in meat and meat products: A review. Critical Reviews in Food Science and Nutrition, 55(11), 1503-1513.
Alparslan, Y., & Baygar, T. (2017). Effect of chitosan film coating combined with orange peel essential oil on the shelf life of deep-water pink shrimp. Food Bioprocess and Technology, 10, 842-853.
AOAC. (1990). Peroxide value of oils and fats. Method 965.33. In: Williams S, editor. Official methods of analysis. Washington (DC): Association of Official Analytical Chemists.
AOCS. (1955). In V. C. Mehlenbacher (Ed.), Official and tentative methods of the American Oil Chemist’s Society. Free fatty acids Ca 5a- 40 (2nd ed.)
Bligh, E. G., & Dyer. W. J. (1959). A rapid method of total lipid extraction and purification. Journal of Biochemical Physiology, 37, 911-917.
Brenesselová, M., Koréneková, B., Mačanga, J., Marcinčák, S., Jevinová, P., Pipová, M., & Turek, P. (2015). Effects of vacuum packaging conditions on the quality, biochemical changes and the durability of ostrich meat. Meat Science, 101, 42–47.
Chattopadhyay, I., Biswas, K., Bandyopadhyay, U., & Banerjee, R. K. (2004). Turmeric and curcumin: biological actions and medicinal applications. Current Science, 87, 44–53.
Coma, V. (2008). Bioactive packaging technologies for extended shelf life of meat-based products. Meat Science, 78, 90-103.
Egan, M. E., Pearson, M., Weiner, S. A., Rajendran, V., Rubin, D., & Glockner, P. J. (2004). Curcumin, a major constituent of turmeric, corrects cystic fibrosis defects. Science, 304, 600-602.
European Commission. (1995). Commission Decision 95/149/EEC of 8 March 1995 fixing the total volatile basic nitrogen (TVB-N) limit values for certain categories of meat products and specifying the analysis methods to be used. Official Journal of the European Communities, L97, pp. 84–87.
Fernández-Pan, I., Carrión-Granda, X., & Maté, J. I. (2014). Antimicrobial efficiency of edible coatings on the preservation of chicken breast fillets. Food Control, 36, 69-75.
Fernández-Saiz, P., Sánchez, G., Soler, C., Lagaron, J. M., Ocio, M. J. (2013). Chitosan films for the microbiological preservation of refrigerated sole and hake fillets. Food Control, 34, 61-68.
Gupta, A., Mahajan, S., & Sharma, S. (2015). Evaluation of antimicrobial activity of Curcuma longa rhizome extract against Staphylococcus aureus. Biotechnology Reports, 6, 51–55.
Haghju, S., & Almasi, H. (2015). Antioxidant, antibacterial and therapeutic properties of some endemic medicinal plants of Iran: A review. Advances in Plants & Agriculture Research, 2(3), 53-61.
Hasapidou, A., & Savvaidis, I. N. (2011). The effects of modified atmosphere packaging, EDTA and oregano oil on the quality of chicken liver meat. Food Research International, 44, 2751–2756.
Hygreeva, D., Pandey, M.C., & Radhakrishna, K., (2014) Potential applications of plant based derivatives as fat replacers, antioxidants and antimicrobials in fresh and processed meat products. Meat Science, 98, 47-57.
International Commission on Microbiological Specifications for Foods (ICMSF). (1998). Microorganisms in Foods Microbial Ecology of Food Commodities, Vol. 6. London, UK: Blackie Academic & Professional.
Jonaidi Jafari, N., Kargozari, M., Ranjbar, R., Rostami, H., & Hamedi, H. (2018). The effect of chitosan coating incorporated with ethanolic extract of propolis on the quality of refrigerated chicken fillet. Journal of Food Processing and Preservation, 42, e13336.
Jridi, M., Mora, L., Souissi, N., Aristoy, M. C., Nasri, M., & Toldrá, F. (2018). Effects of active gelatin coated with henna (L. inermis) extract on beef meat quality during chilled storage. Food Control, 84, 238-245.
Latou, E., Mexis, S. F., Badeka, A. V., Kontakos, S., & Kontominas, M. G. (2014). Combined effect of chitosan and modified atmosphere packaging for shelf life extension of chicken breast fillets. LWT - Food Science and Technology, 55, 263-268.
Liang, J. L., Meng, Y. Z., & Lei, C. G. (2007). Study on antiseptic effects of curcumin. China Food Additives, 2, 73-79.
Mojaddar Langroodi, A., Tajik, H., Mehdizadeh, T., Moradi, M., Moghaddas Kia, E., & Mahmoudian, A. (2018). Effects of sumac extract dipping and chitosan coating enriched with Zataria multiflora Boiss oil on the shelf-life of meat in modified atmosphere packaging. LWT-Food Science and Technology, 98, 372-380.
Murali, N. (2012). Antibacterial activity of plant extracts on foodborne bacterial pathogens and food spoilage bacteria. Agriculture, Food and Analytical Bacteriology, 2, 209-221.
Narasimha Rao, D., & Sachindra, N. M. (2002). Modified atmosphere and vacuum packaging of meat and poultry products. Food Reviews International, 18(4), 263-293.
Noori, S., Zeynali, F., & Almasi, H. (2018). Antimicrobial and antioxidant efficiency of nanoemulsion-based edible coating containing ginger (Zingiber officinale) essential oil and its effect on safety and quality attributes of chicken breast fillets. Food Control, 84, 312-320.
Ntzimani, A. G., Giatrakou, V. I., & Savvaidis, I. N. (2010). Combined natural antimicrobial treatments (EDTA, lysozyme, rosemary and oregano oil) on semi cooked coated chicken meat stored in vacuum packages at 4°C: Microbiological and sensory evaluation. Innovative Food Science and Emerging Technologies, 11, 187–196.
Olaimat, A.N. & Holley, R. A. (2016). Inhibition of Listeria monocytogenes on cooked cured chicken breasts by acidified coating containing allyl isothiocyanate or deodorized Oriental mustard extract. Food Microbiology, 57, 90-95.
Özvural, E. B., Huang, Q., & Chikindas, M. L. (2016). The comparison of quality and microbiological characteristic of hamburger patties enriched with green tea extract using three techniques: Direct addition, edible coating and encapsulation. LWT-Food Science and Technology, 68, 385-390.
Pavelková, A., Kacániová, M., Horská, E., Rovná, K., Hleba, L., & Petrová, J. (2014). The effect of vacuum packaging, EDTA, oregano and thyme oils on the microbiological quality of chicken’s breast. Anaerobe, 29, 128-133.
Radha krishnan, K., Babuskin, S., Azhagu Saravana Babu, P., Sasikala, M., Sivarajan, M., & Sukumar, M. (2014). Antimicrobial and antioxidant effects of spice extracts on the shelf life extension of raw chicken meat. International Journal of Food Microbiology, 171, 32-40.
Redondo-Solano, M., Valenzuela-Martinez, C., Cassada, D. A., Snow, D. A., Juneja, V. A., Burson, D. E., & Thippareddi, H. (2013). Effect of meat ingredients (sodium nitrite and erythorbate) and processing (vacuum storage and packaging atmosphere) on germination and outgrowth of Clostridium perfringens spores in ham during abusive cooling. Food Microbiology, 35, 108-115.
Sampaio, G. R., Saldanha, T., Soares, R. M. A., & Torres, E. A. F. S. (2012). Effect of natural antioxidant combinations on lipid oxidation in cooked chicken meat during refrigerated storage. Food Chemistry, 135, 1383–1390.
Sharma, H., Mendiratta, S., Agrawal, R. K., Kandeepan, G., Kumar, S., & Singh, T. P. (2017). Use of various essential oils as bio preservatives and their effect on the quality of vacuum packaged fresh chicken sausages under frozen conditions. LWT-Food Science and Technology, 81, 118-127.
Song, Y., Liu, L., Shen, H., You, J., & Luo, Y. (2011). Effect of sodium alginate-based edible coating containing different anti-oxidants on quality and shelf life of refrigerated bream (Megalobrama amblycephala). Food Control, 22, 608-615
Umaraw, P., & Verma, A. K. (2017). Comprehensive review on application of edible film on meat and meat products: An eco-friendly approach. Critical Reviews in Food Science and Nutrition, 57, 1270-1279.
Venkat Reddy, S., Srinivas, P. V., Praveen, B., Hara Kishore, K., China Raju, B., Murthy, U. S., & Rao, J. M. (2004). Antibacterial constituents from the berries of Piper nigrum. Phytomedicine, 11, 697–700.
Zamarioli, C. M., Martins, R. M., Carvalho, E. C., & Freitas, L A. P. (2015). Nanoparticles containing curcuminoids (Curcuma longa): development of topical delivery formulation. Revista Brasileira de Farmacognosia, 25, 53–60.