M Prasanna, E Naga Mallika*, K Sudheer and T Srinivasa Rao

Associate Professor, Department of Livestock Products Technology, Sri Venkateswara Veterinary University, Andhra Pradesh, India

*Corresponding Author: E Naga Mallika, Associate Professor, Department of Livestock Products Technology, Sri Venkateswara Veterinary University, Andhra Pradesh, India.

Received: June 15, 2022; Published: June 24, 2022

Abstract

Background: Edible films are made from biopolymers (pectin, starch, cellulose), gelatin, casein, and other proteins. Among these, pectin is used with no restriction and is considered to be widely accepted as healthy. Due to its constancy across a wide variety of pH and temperature ranges, lysozyme has a significant potential for food preservation. Therefore, this study aimed on development of pectin based edible films with lysozyme and to evaluate their effect on the quality of chicken meat patties.

Methods: Pectin films with lysozyme of different concentrations were developed and 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 to wrap the chicken meat patties. The product was evaluated for parameters like pH, percent cooking loss, 2-TBARS, microbial analysis and sensory evaluation.

Result: Results showed that the thickness, grammature, water vapour permeability, anti-oxidant activity, tensile strength and antimicrobial activity of T₃ film were significantly (P≤0.05) higher and lower water sorption compared to T_1, 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 T₃ film.

Keywords: Pectin; Lysozyme; Chicken Meat Patties

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Citation

Citation: E Naga Mallika., et al. “Development and Evaluation of Lysozyme-Pectin Complexes for Antimicrobial Packaging of Chicken Patties ". Acta Scientific Veterinary Sciences 4.7 (2022): 107-118.

Copyright

Copyright: © 2022 E Naga Mallika., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.