The effect of adding dried egg whites and the enzyme lysozyme on improving some chemical properties of fresh and cold preservation sausages.
DOI:
https://doi.org/10.54174/4p80gb44Keywords:
Meat quality, Egg whites, Iysozyme enzyme, Fatty acids, SausagesAbstract
The current study aimed to use dried egg whites at concentrations of 0.6, 0.4, and 0.2% in preserving beef sausage by cooling at a temperature of 4°C. The results showed that there was a significant decrease in the values of peroxide (TBA) and the percentage of free fatty acids for the meat samples treated with dried egg whites compared to the control treatment, which amounted to 3.74 mEq/kg, fat, 1.24 mg, malondialdehyde /kg, 0.58%, and on the seventh day of preservation, they were excluded due to their microbial contamination, While the addition samples continued within standard limits until day 21 of cryopreservation.
The results also showed a significant decrease in cholesterol concentration in beef sausages treated with dried egg whites compared to the group treated with the lysozyme enzyme. The averages in the fifth treatment reached 0.89 mg/g on day 21 of storage, while in the sixth treatment (adding the enzyme lysozyme) they reached 0.91 mg/g.
Downloads
References
Al-Obaidi, Fares Abdul Ali Mahdi. (1999). Assessment of the qualitative and chemical characteristics of Japanese quail eggs. PhD. College of Agriculture, University of Baghdad.
Broncano, J. M.; Petrón, M. J.; Parra, V. and Timón, M. L. (2009). Effect of different cooking methods on lipid oxidation and formation of free cholesterol oxidation products (COPs) in Latissimus dorsi muscle of Iberian pigs. Meat Science, 83(3): 431-437.
Brewer, M.S. (2007). The chemistry of beef flavor. An executive summary. National Cattlemen’s Beef Association, Centennial, CO.
Cai, Y., Luo, Q., Sun, M., & Corke, H. (2004). Antioxidant activity and phenolic compounds of 112 traditional Chinese medicinal plants associated with anticancer. Life sciences, 74(17), 2157-2184.
Chen, Y., Han, P., Ma, B., Wang, X., Ma, M., Qiu, N., & Fu, X. (2021). Effect of thermal treatment on the antioxidant activity of egg white hydrolysate and the preparation of novel antioxidant peptides. International Journal of Food Science & Technology, 57(5), 2590-2599.
Kalalou, I.; Faid, M. and Ahomi, A. T. (2004). Extending the shelf life of fresh minced camel meat at ambient temperature by Lactobacillus delbruekii sub sp. Delbruekii. Electronic Journal of Biotechnology. 7: 251-246
Liu, D., Chen, X., Huang, M., & Zhou, G. (2019). Antioxidant activity of peptides in postmortem aged duck meat as affected by cooking and in vitro digestion. International journal of food properties, 22(1), 727-736.
Marcinkowska-Lesiak, M., Alirezalu, K., Stelmasiak, A., Wojtasik-Kalinowska, I., Onopiuk, A., Szpicer, A., & Poltorak, A. (2023). Physicochemical characteristics of pork liver pâtés containing nonthermal air plasma-treated egg white as an alternative source of nitrite. Applied Sciences, 13(7), 4464.
Matsuoka, R., & Sugano, M. (2022). Health functions of egg protein. Foods, 11(15), 2309.Mehran, M. (1976). Oil Testing. First Edition, Tehran University Press, 263 PP.
Mielnik, M. B., Sem, S., Egelandsdal, B., & Skrede, G. (2008). By-products from herbs essential oil production as ingredient in marinade for turkey thighs. LWT-Food Science and Technology, 41(1), 93-100.
Muthia, D., Huda, N., Ismail, N., & Easa, A. M. (2012). The effects of egg white powder addition with tapioca and sago flours on physicochemical and sensory properties of duck sausage. International Food Research Journal, 19(4).
Nolasco, E., Jundt, E., Kramp, M. M., Dutta, E., Nishijima, N., Oda, Y., ... & Majumder, K. (2020). Application of dried egg white to enhance the textural properties of fresh and frozen pancakes. ES Food & Agroforestry, 2, 50-57.
O’Sullivan, C. M., Lynch, A. M., Lynch, P. B., Buckley, D. J., & Kerry, J. P. (2004). Assessment of the antioxidant potential of food ingredients in fresh, previously frozen and cooked chicken patties. International Journal of Poultry Science, 3(5), 337-344.
Olaoye, O. A., & Onilude, A. A. (2010). Investigation on the potential application of biological agents in the extension of shelf life of fresh beef in Nigeria. World Journal of Microbiology and Biotechnology, 26, 1445-1454.
Wenjiao, F.; Yongkui, Z.; Yunchuan, C.; Junxiu, S.; Yuwen, Y. TBARS predictive models of pork sausages stored at different temperatures. Meat Sci. 2014, 96, 1–4
Pearson, D. (1970). The chemical analysis of food. 6th ed. J. & A. Churchill, London.
Pearson, D.; Egan, H.; Kirk, R. S. and Sawyer, R. (1981). Chemical analysis of food. Longman Scientific and Technical New York.
SPSS (2006). Statistical Packages of Social Sciences. Version 15 for windows. SPSS. Inc. USA.
Yin, M. C. and Cheng, W. S. (2003). Antioxidant and antimicrobial effect of four garlic-derived organosulfur compounds in ground beef. J. Meat Sci. 63: 23-28.
Downloads
Published
Issue
Section
License
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
1.png){kind=spacer}
