Effects of whey protein isolate coating enriched with Lysozyme on the microbial quality of chicken fillets during refrigerated storage.
Subject Areas : Food Microbial Contamination
1 - Graduated of Food Science and Technology, Islamic Azad University, Science and Research Branch, Tehran, Iran
2. Department of Food Hygiene & Control, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran
Keywords: Microbial quality, Lysozyme, Edible coating, Whey Protein Isolate, Chicken fillet,
Abstract :
This study was conducted to investigate the effects of whey protein isolate with Lysozyme on the shelf-life of chicken fillets during refrigerated storage. Chicken fillets were treated in whey protein isolate and whey protein isolate containing 0.5, 1 % Lysozyme and compared with chicken fillets without any coating (control) with 3 replicates were prepared. The microbial parameters (Total bacterial Mesophilic, Enterobacteriaceae, Psychrotroph and Pseudomonas spp count) were evaluated for 12 days. Results showed that during the storage time, in the samples coated with whey protein isolate containing different concentration of Lysozyme, a significant reduction (p< 0.05) were observed in the entire evaluated microorganism groups compared to the control samples. Also a dose related trend was observed due to addition of Lysozyme. Overall the findings of present study suggest that whey protein isolate contain with Lysozyme, may use as a natural coating and preservative to extend the chicken meat shelf life.
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