Use of Ovotransferrin from Chicken Egg White as an Antimicrobial and Antioxidant Supplement in Comminuted Meat Product Processing

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dc.contributor.authorDewapriya, S.K.M.K.
dc.date.accessioned2021-03-23T08:24:30Z
dc.date.available2021-03-23T08:24:30Z
dc.date.issued2014
dc.description.abstractIn 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-oxidanten_US
dc.identifier.otherUWU/ANS/10/0008
dc.identifier.urihttp://www.erepo.lib.uwu.ac.lk/bitstream/handle/123456789/6195/UWULD%20ANS%2010%200008-09042019122038.pdf?sequence=1&isAllowed=y
dc.language.isoenen_US
dc.publisherUva Wellassa University of Sri Lankaen_US
dc.relation.ispartofseries;UWU/ANS/10/0008
dc.subjectAnimal Science Degree Programmeen_US
dc.titleUse of Ovotransferrin from Chicken Egg White as an Antimicrobial and Antioxidant Supplement in Comminuted Meat Product Processingen_US
dc.title.alternativeResearch Article – ANS 2014en_US
dc.typeThesisen_US
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