Effect of Lysozyme Treatment on Quality and Bacterial Contamination of Chilled Chicken Legs

Journal of Veterinary Research

Kijowski Jacek¹  Cegielska-Radziejewska Renata¹  Popiół Anna²  Marciszewska Celina³ 

[1] Department of Food Quality Management, Poznan University of Life Sciences, 60-624Poznan, Poland;Poultry Slaughterhouse J. Chlebowska, 64-212Nieborza, Poland;Sanitary and Epidemiology Station, 99-300Kutno, Poland;

关键词: chicken legs;    cold storage;    lysozyme;    bacteriological flora;    shelf-life;    sensory quality;   

DOI  :  10.2478/bvip-2013-0015

来源: DOAJ

【 摘 要 】

The effect of spraying lysozyme solutions of varying activity on microbiological stability and organoleptic features of chicken legs with skin was investigated. Lysozyme was applied at concentrations ranging from 3,000 to 48,000 U/mL. The effect of storage time at 4oC 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 lysozyme 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 lysozyme 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 lysozyme 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.

【 授权许可】

Unknown