In this research, the effect of sodium alginate- gelatin coating (2%/2%), containing dill (Anethum graveolens) essential oil emulsion (16 and 32 mg/ml) and nanoemulsion (16 and 32 mg/ml), during the storage period of turkey meat in 4°C was investigated. The main components of dill essential oil were measured by GC-MS, which included α-phellandrene (51.89%), carvone (10.21%), and limonene (8.26%). The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of dill essential oil emulsion against Listeria monocytogenes were 8 mg/ml and 16 mg/ml, respectively, and for nanoemulsion of essential oil, they were 2 mg/ml and 4 mg/ml, respectively. The total bacterial count on day 12 in the control treatment (8.1 log), gelatin-alginate coating treatment (7.75 log), emulsion traetment (7.34 log), and nanoemulsion treatment (6.57 log) was observed. By increasing the concentration of dill essential oil, its antimicrobial properties improved and the treatment containing nanoemulsion had a better effect on controlling the growth of Listeria monocytogenes compared to the emulsion group. The lowest level of thiobarbituric acid (TBA) was related to the emulsion treatment (0.68 mg MDA/kg) and nanoemulsion (0.41 mg MDA/kg) traetment of essential oil. The traetments containing dill essential oil had lower pH and TVN levels during the period compared to the control sample. The results showed that gelatin-sodium alginate coating containing dill essential oil emulsion and nanoemulsion had a positive effect on controlling bacterial growth, oxidation factors, and sensory properties in turkey meat.

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