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Research Article

Creation and assessment of lysozyme–alginate complexes for antimicrobial  packaging of chicken patties

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M Prasanna — M.V.Sc scholar, Department of Livestock Products Technology, Sri Venkateswara Veterinary University, Andhra Pradesh-521102, India
E Naga Mallika — Associate Professor, Department of Livestock Products Technology, Sri Venkateswara Veterinary University, Andhra Pradesh-521102, India
K Sudheer — Assistant Professor, Department of Livestock Products Technology, Sri Venkateswara Veterinary University, Andhra Pradesh-521102, India
Published 9 Sep 2025 Vol. 20 No. 1 (2025), pp. 36-47 ● Open access
❝ How to cite 🔗 https://doi.org/10.48165/jms.2025.20.01.4
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Abstract

Edible films are made from biopolymers like alginate, pectin, starch, cellulose  etc. Among these alginate is regarded as healthful and is taken without  limitation. Lysozyme has a broad range of pH and temperature stability,  making it a good preservation agent. This study aimed on development of  alginate based edible films with lysozyme and to evaluate their efficacy on  the quality of chicken meat patties. Alginate films with lysozyme of different  concentrations were developed i.e., T1 (alginate with 1.62 ×106 specific units  of lysozyme), T2(alginate with 3.24 ×106 specific units of lysozyme) and T3 (alginate with 8.1 ×106 specific units of lysozyme). 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. The product was evaluated for parameters like pH, percent cooking  loss, 2-TBARS, microbial analysis and sensory evaluation, Results showed that  the thickness, grammature, water vapour permeability, anti-oxidant activity,  tensile strength and antimicrobial activity of T3film were significantly (P≤0.05)  higher and lower water sorption compared to T1, T2 and control films. The pH,  2-TBARS, Percent cooking loss and microbial count values were lower in the  chicken patties that were wrapped in T3film.

KeywordsAlginatelysozymechickenmeat patties

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