Quality and microbiological stability of chilled chicken breast muscles treated with a lysozyme solution
2002
Kijowski, J. (Poznan Agricultural University (Poland). Dept. of Food Science Technology) | Marciszewska, C. (Sanitary and Epidemiology Station, Kutno (Poland)) | Cegielska-Radziejewska, R.
Lysozyme solutions with the activities of 2400, 6000 and 12000 U/ml applied in the experiment, were sprayed onto the surface of the muscles. Microbiological analysis was conducted on the day production, as well as after 48, 72, 120 and 144 hours of storage at temperature of 4 deg C. Total account of aerobic bacteria was determined along with determination of indicator and pathogenic bacteria. Sensory analysis was performed evaluating the appearance, colour, texture and aroma of the meat. It results from the conducting examinations concerning chicken breast muscles that lysozyme exhibited inhibitory action towards aerobic indicator bacteria. The obtained results indicated that lysozyme may be an effective agent prolonging the wholesomeness of portioned poultry meat
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