Antimicrobial properties of lysozyme in meat and meat products: possibilities and challenges

Zahra Pilevar; Khadijeh Abhari; Hasan  Tahmasebi; Samira Beikzadeh; Roya  Afshari; Soheil  Eskandari; Mohammad Jafar Ahmadi  Bozorg; Hedayat Hosseini

doi:10.4025/actascianimsci.v44i1.55262

Zahra Pilevar Arak University of Medical Sciences
Khadijeh Abhari Shahid Beheshti University of Medical Sciences
Hasan Tahmasebi Shahid Beheshti University of Medical Sciences
Samira Beikzadeh Shahid Beheshti University of Medical Sciences
Roya Afshari RMIT University
Soheil Eskandari Ministry of Health and Medical Education
Mohammad Jafar Ahmadi Bozorg Islamic Azad University
Hedayat Hosseini Shahid Beheshti University of Medical Sciences

DOI: https://doi.org/10.4025/actascianimsci.v44i1.55262

Palavras-chave: Lysozyme; product; meat; natural antimicrobial.

Resumo

Meat and meat products are highly perishable as they can provide an appropriate environment for microbial growth due to their high water activity and proper pH level. Quality, safety, sensory and nutritional properties of meat products are highly influenced by pathogenic and spoilage microorganisms. To prevent microbial growth, artificial antimicrobials have been used in food matrices, however safety concerns regarding the use of synthetic preservatives is a challenging issue. Additionally, consumer’s trend towards natural mildly processed products with extended shelf life necessitates the identification of alternative additives originating from natural sources of new acceptable and effective antimicrobials. Although the effectiveness of some natural antimicrobial agents has already been reported, still, there is lack of information regarding the possibility of using lysozyme as a preservative in meat and meat products either alone or in combination with other hurdles. In the present review the applications and beneficial effects of applying lysozyme in meat products, considering its limitations such as allergic problems, interactions with food constituents, reducing sensory changes and toxicity due to high required concentrations to prevent spoilage and oxidation in foods will be discussed

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english Antimicrobial properties of lysozyme in meat and meat products: possibilities and challenges

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