Use of Ovotransferrin from Chicken Egg White as an Antimicrobial and Antioxidant Supplement in Comminuted Meat Product Processing
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Date
2014
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Uva Wellassa University of Sri Lanka
Abstract
In response to recent claims that curing salts have the potential to cause carcinogenic effect, natural substitute is seeking for replacing in comminuted meat products. Ovotransferrin is a major egg white protein belongs to transferrin family which considered as a best antioxidant and antimicrobial component. Antimicrobial and antioxidant activities of ovotransferrin during freezing storage were compared to curing salt 125 ppm under this study. Chicken sausages were prepared as 4 treatments including control and various ratios of protein and curing salt combinations. Antimicrobial activity of ovotransferrin was evaluated against Eschrichia coli and Salmonella over storage time of day 0, 3 and 5. 100% (w/w) ovotransferrin incorporated treatment was most effective against E.coli and Salmonella (p<0.05). Antioxidant activity was determined by TBARS value of malanoldehyde (mg/Kg) over storage time period of 0-21 day was at acceptable rages in 100% ovotransferrin incorporated treatment. Remarkable minimum oxidation was shown by ovotransferrin and it is possible to use as a natural antioxidant. Sensory evaluation and instrumental color analysis were conducted immediately after production. Redness (a*) and lightness (L*) color parameters were significantly different from control (p<0.05). Both control and ovotransferrin incorporated sample cost approximately equal cost. Hence ovotransferrin protein can be used as a nitrite replacer in comminuted meat products to keep up antimicrobial and anti-oxidant characteristics.
Key words: comminuted meat products, curing salt, ovotransferrin, antimicrobial, anti-oxidant
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Animal Science Degree Programme