Abstract:
Sausage contains several grams of complete protein per serving, and each provides all essential amino acids need in diet and it is having essential minerals important for hemoglobin production. Nitrite is a well-known antioxidant and antimicrobial which retards the lipid oxidation and microbial activities in cured meat and it is highly used in sausage production. Lysozyme is a natural egg white protein that is expressed anti-oxidant and anti- microbial ability. To decrease the use of nitrite in comminuted meat industry, the present study was conducted to evaluate the antimicrobial effects and anti-oxidative effect of lysozyme protein compared to curing salt 125 ppm. Four treatments were conducted including control according to various ratios from curing salt and protein. Antimicrobial studies was conducted for Escharichia coli count, and Salmonella count were carried out on 0, 5 and 10th day of storage. Treatment 3 was found most effective against Escharichia coli and Salmonella (p<0.05). Antioxidant activity was determined by TBARS value as concentration of malanoldehyde (mg/Kg) over storage time period 0-21 days. Minimum oxidation rate was shown by treatment which has 50% lysozyme and 50% curing salts. Redness (a*) and lightness (L*) color parameters were not significantly different from control (p>0.05). Both control and Lysozyme incorporated sample costs are approximately equal. Therefore Lysozyme protein can be used as nitrite replacer in chicken mince up to an extent but were found to be more effective than nitrite.
Keyword: Comminuted meat products, Curing salt, Lysozyme, Antimicrobial,
Antioxidant,
