Development and Evaluation of Lysozyme-Pectin Complexes for Antimicrobial Packaging of Chicken Patties

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 T 3 film were significantly (P≤0.05) higher and lower water sorption compared to T 1, T 2 and control films. The pH, 2-TBARS, Percent cooking loss and microbial count values were lower in the chicken patties that were wrapped in T 3 film.