Abstract:
In response to recent claims that curing salts have the potential to cause carcinogenic effect, natural substitute is seeking for replacing in comminuted meat products. Ovotransferrin is a major egg white protein belongs to transferrin family which considered as a best antioxidant and antimicrobial component. Antimicrobial and antioxidant activities of ovotransferrin during freezing storage were compared to curing salt 125 ppm under this study. Chicken sausages were prepared as 4 treatments including control and various ratios of protein and curing salt combinations. Antimicrobial activity of ovotransferrin was evaluated against Eschrichia coli and Salmonella over storage time of day 0, 3 and 5. 100% (w/w) ovotransferrin incorporated treatment was most effective against E.coli and Salmonella (p<0.05). Antioxidant activity was determined by TBARS value of malanoldehyde (mg/Kg) over storage time period of 0-21 day was at acceptable rages in 100% ovotransferrin incorporated treatment. Remarkable minimum oxidation was shown by ovotransferrin and it is possible to use as a natural antioxidant. Sensory evaluation and instrumental color analysis were conducted immediately after production. Redness (a*) and lightness (L*) color parameters were significantly different from control (p<0.05). Both control and ovotransferrin incorporated sample cost approximately equal cost. Hence ovotransferrin protein can be used as a nitrite replacer in comminuted meat products to keep up antimicrobial and anti-oxidant characteristics.
Key words: comminuted meat products, curing salt, ovotransferrin, antimicrobial, anti-oxidant
