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Paper
Title

Application of lysozyme in meat and meat products

Year: 1400
COI: FSPH01_178
Language: EnglishView: 89
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Authors

Vahid Ranaei - Social Determinants in Health Promotion Research Center, Hormozgan Health , Institute, Hormozgan University of Medical Sciences, Bandar Abbas, Iran
Hedayat Hosseini - Department of Food Sciences and Technology Department, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
Zahra Pilevar - School of Health, Arak University of Medical Sciences, Arak, Iran.

Abstract:

Background and objective: Meat and meat products are highly perishable as they have relatively high water activity, and an appropriate pH level for microbial growth. Microbial growth may negatively affect meat quality, safety, sensory and nutritional properties. After a brief introduction to the topic, this article is divided into parts each of which covers quality aspects of added lysozyme and figures out ways to achieve better application of lysozyme in meat products conforming to market trends and Halal standards. Results and conclusion: Artificial antimicrobials have already been used, but safety concerns regarding the use of synthetic preservatives and consumer’s trend towards natural mildly processed products with extended shelf life, necessitate the identification of alternative additives originating from natural sources of new acceptable and effective antimicrobials. Although the effectiveness of some natural antimicrobial agents have already been reported, more reviews should investigate the possibility of using lysozyme for preservation of meat and meat products in combination with other hurdles such as high hydrostatic pressure or nisin. However, there are some limitations for application of lysozyme antimicrobials in meat products such as allergic problems, interactions with food constituents, ensuring halal conditions in production of lysozyme, reducing sensory changes and toxicity of high concentrations needed to prevent spoilage and oxidation in foods.

Keywords:

Paper COI Code

This Paper COI Code is FSPH01_178. Also You can use the following address to link to this article. This link is permanent and is used as an article registration confirmation in the Civilica reference:

https://civilica.com/doc/1314628/

How to Cite to This Paper:

If you want to refer to this Paper in your research work, you can simply use the following phrase in the resources section:
Ranaei, Vahid and Hosseini, Hedayat and Pilevar, Zahra,1400,Application of lysozyme in meat and meat products,International Congress of Food Science and Public Health,Tehran,https://civilica.com/doc/1314628

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Type of center: علوم پزشکی
Paper count: 863
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COI stands for "CIVILICA Object Identifier". COI is the unique code assigned to articles of Iranian conferences and journals when indexing on the CIVILICA citation database.

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