Creation and assessment of lysozyme–alginate complexes for antimicrobial packaging of chicken patties
DOI:
https://doi.org/10.48165/jms.2025.20.01.4Keywords:
Alginate, lysozyme, chicken, meat pattiesAbstract
Edible films are made from biopolymers like alginate, pectin, starch, cellulose etc. Among these alginate is regarded as healthful and is taken without limitation. Lysozyme has a broad range of pH and temperature stability, making it a good preservation agent. This study aimed on development of alginate based edible films with lysozyme and to evaluate their efficacy on the quality of chicken meat patties. Alginate films with lysozyme of different concentrations were developed i.e., T1 (alginate with 1.62 ×106 specific units of lysozyme), T2(alginate with 3.24 ×106 specific units of lysozyme) and T3 (alginate with 8.1 ×106 specific units of lysozyme). One best film was selected based on parameters like thickness, grammature, water vapour permeability, anti-oxidant activity, tensile strength and antimicrobial activity along with control. The product was evaluated for parameters like pH, percent cooking loss, 2-TBARS, microbial analysis and sensory evaluation, Results showed that the thickness, grammature, water vapour permeability, anti-oxidant activity, tensile strength and antimicrobial activity of T3film were significantly (P≤0.05) higher and lower water sorption compared to T1, T2 and control films. The pH, 2-TBARS, Percent cooking loss and microbial count values were lower in the chicken patties that were wrapped in T3film.
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