Effect of lysozyme treatment on quality and bacterial contamination of chilled chicken legs

• Autorzy: Kijowski J. , Marciszewska C. , Cegielska-Radziejewska R. , Popiol A.
• Języki publikacji: EN

Abstrakty

EN

The effect of spraying lysozvme solutions of varying activity on microbiological stability and organoleptic features of chicken legs with skin was investigated. Lysozvme was applied at concentrations ranging from 3,000 to 48,000 U/mL. The effect of storage time at 4°C on the total aerobic bacterial count, coli titre, occurrence of enterococci, anaerobic spore forming bacilli, and pathogenic staphylococci was analysed along with the examination of sensory quality attributes. The investigations showed that the addition of lysozvme resulted in a considerable inhibition of growth of the initial aerobic bacterial counts and a limitation of disadvantageous organoleptic changes during cold storage of the legs. The lysozvme solution with the activity of 48,000 U/mL caused a 20-fold reduction in the initial aerobic bacterial count. Sensory examination showed that samples subjected to the action of lysozvme and stored for 120 h under cold storage conditions did not differ qualitatively from fresh legs. The obtained results revealed that lysozyme might be an effective agent extending shelf-life of portioned poultry meat.

• Wydawca: -
• Czasopismo: Bulletin of the Veterinary Institute in Puławy
• Rocznik: 2013
• Tom: 57
• Numer: 1
• Opis fizyczny: p.79-84,fig.,ref.

Twórcy

autor

Kijowski J.

• Department of Food Quality Management, Poznan University of Life Sciences, 60-624 Poznan, Poland

autor

Marciszewska C.

• Sanitary and Epidemiology Station, 99-300 Kutno, Poland

autor

Cegielska-Radziejewska R.

• Department of Food Quality Management, Poznan University of Life Sciences, 60-624 Poznan, Poland

autor

Popiol A.

• Poultry Slaughterhouse J. Chlebowska, 64-212 Nieborza, Poland

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Identyfikatory

DOI

10.2478/bvip-2013-0015