The aim of this study was to examine alginate (AL), chitosan (CH), and gelatin (ZH) films incorporated with Salvia officinalis essential oil (SOE) or lactoperoxidase system (LPS) for their antioxidant characteristics, and their effects on main chemical spoilage parameters (Total volatile basic nitrogen [TVB‐N], thiobarbituric acid reactive substances [TBARs], peroxide value [PV], and free fatty acids [FFA]), and sensorial characteristics of refrigerated carp burgers. A good correlation was observed between total phenolic content and DPPH radical scavenging activity of the developed films. Among the active composites, the minimum TVB‐N (10.61 mg/100 g), TBARs (3.11 mg of malonaldehyde/kg), and FFA (5.34% of oleic acid) values were recorded for the samples treated with CH/LPS, on the final day of storage, while gelatin films were least effective. Sensory evaluation revealed that the burgers treated with active CH and AL films received better scores, especially for odor and overall acceptability attributes, compared to untreated control sample.

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