The Effect of Whey Protein Films with Ginger and Rosemary Essential Oils on Microbiological Quality and Physicochemical Properties of Minced Lamb Meat

Consumers’ constant search for high-quality and safe products, with the least possible preservatives additives, as well extended shelf life, has led industries to research develop alternative forms of food preservation packaging. The purpose this was study effect natural antimicrobials and, in particular, essential oils ginger (Zingiber Officinale Roscoe) rosemary (Rosmarinus officinalis L.) on strengthening whey protein films’ properties. Whey isolate (WPI) films, alone incorporated (WPI + EO) at different concentrations were prepared then examined their delaying deterioration minced lamb meat. Microbiological physicochemical measurements carried out examine meat’s life. Results showed that films 1% EO significantly improved microbiological quality On day 11, total viable counts, Pseudomonas spp., Br. thermosphacta, lactic acid bacteria, Enterobacteriaceae, yeasts remained low concentration oil compared 0.5%. Regarding, properties same pattern observed pH while oxidation degree reduced. Finally, color attributes recorded fluctuations between samples, but overall, no considerable discoloration observed.