Effect of Alginate Film Containing Plant Extract with Nisin on The Properties and Extended Shelf Life of Minced Meat

This study investigated the development and application of sodium alginate film combined with nisin and pomegranate peel extract (PoPE) to improve the preservation of minced meat. Five different edible film levels were evaluated, namely control (T1), sodium alginate with 2.5% PoPE and nisin (T2), sodium alginate with 5% PoPE and nisin (T3), sodium alginate with 7.5% PoPE and nisin (T4), and sodium alginate with 10% PoPE and nisin (T5). It was then applied to minced beef and stored for examination at 0, 7, and 14 days at 4 °C. All coated meat except for the control were found to be significantly acceptable. The physical, antioxidant, and mechanical properties of the alginate films with varying concentrations of PoPE and nisin were characterized. They exhibited significant increases in antioxidant activity, reduced water solubility, and improved tensile strength in line with the amount of PoPE content. Over the 14 day period, these active films, particularly those with higher PoPE and nisin, significantly inhibited microbial growth including aerobic, sychrotrophic, and Enterobacteriaceae counts, and slowed lipid oxidation on the minced meat. This decrease TBARS and peroxide values. Active films substantially improved the color, aroma, appearance, and overall acceptability of the meat in comparison to the control. The results suggest that alginate films containing PoPE and nisin provide a promising natural and biodegradable solution for extending the shelf life, maintaining quality, and enhancing the safety of minced meat. This solution has potential for enhancing food preservation in the meat industry