Effects of Treatment with Lysozyme and Its Polymers on the Microflora and Sensory Properties of Chilled Chicken Breast Muscles
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چکیده
The aim of the study was to assess the effect of lysozyme monomer and dimer as well as modified lysozyme preparations on the shelf life of chicken carcass elements (breast muscles) cold stored at 3°C±1°C. Total counts of aerobic bacteria were determined and sensory examination of the product was conducted. Analyses showed that surface application of dimer solutions and modified lysozyme preparations on chicken breast muscles makes it possible to extend the shelf life of the tested product by approx. a factor of 2 at the storage temperature used. It may be stated that lysozyme dimer and preparations containing both the dimer and monomer forms exhibit a more effective antibacterial action in comparison to the monomer form of this enzyme.
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تاریخ انتشار 2009