Effects of whey protein isolate coating enriched with Lysozyme on themicrobial quality of chicken fillets during refrigerated storage

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MOGHIMI N.; BONYADIAN M.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

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Paper Information

Journal: JOURNAL OF FOOD MICROBIOLOGY Year:2018 | Volume:4 | Issue:4 Page(s): 55-66

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Information Journal Paper

Title

Effects of whey protein isolate coating enriched with Lysozyme on themicrobial quality of chicken fillets during refrigerated storage

Author(s)

MOGHIMI N. | BONYADIAN M. | Issue Writer Certificate

Keywords

Edible coatingQ1

Whey Protein IsolateQ1

Chicken filletQ1

LysozymeQ1

Microbial qualityQ1

Abstract

This study was conducted to investigate the effects of Whey Protein Isolate with Lysozyme on the shelflifeof Chicken fillets during refrigerated storage. Chicken fillets were treated in Whey Protein Isolate andwhey protein isolate containing 0. 5, 1 % Lysozyme and compared with Chicken fillets without anycoating (control) with 3 replicates were prepared. The microbial parameters (Total bacterial Mesophilic, Enterobacteriaceae, Psychrotroph and Pseudomonas spp count) were evaluated for 12 days. Resultsshowed that during the storage time, in the samples coated with Whey Protein Isolate containing differentconcentration of Lysozyme, a significant reduction (p< 0. 05) were observed in the entire evaluatedmicroorganism groups compared to the control samples. Also a dose related trend was observed due toaddition of Lysozyme. Overall the findings of present study suggest that Whey Protein Isolate containwith Lysozyme, may use as a natural coating and preservative to extend the chicken meat shelf life.

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APA: Copy

MOGHIMI, N., & BONYADIAN, M.. (2018). Effects of whey protein isolate coating enriched with Lysozyme on themicrobial quality of chicken fillets during refrigerated storage. JOURNAL OF FOOD MICROBIOLOGY, 4(4 ), 55-66. SID. https://sid.ir/paper/250744/en

Vancouver: Copy

MOGHIMI N., BONYADIAN M.. Effects of whey protein isolate coating enriched with Lysozyme on themicrobial quality of chicken fillets during refrigerated storage. JOURNAL OF FOOD MICROBIOLOGY[Internet]. 2018;4(4 ):55-66. Available from: https://sid.ir/paper/250744/en

IEEE: Copy

N. MOGHIMI, and M. BONYADIAN, “Effects of whey protein isolate coating enriched with Lysozyme on themicrobial quality of chicken fillets during refrigerated storage,” JOURNAL OF FOOD MICROBIOLOGY, vol. 4, no. 4 , pp. 55–66, 2018, [Online]. Available: https://sid.ir/paper/250744/en

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