Antimicrobial properties of lysozyme in meat and meat products: possibilities and challenges
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...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
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Editora da Universidade Estadual de Maringá (Eduem)
2022-05-01
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| Series: | Acta Scientiarum: Animal Sciences |
| Subjects: | |
| Online Access: | https://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/55262 |
| _version_ | 1818211522638249984 |
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| author | Zahra Pilevar Khadijeh Abhari Hasan Tahmasebi Samira Beikzadeh Roya Afshari Soheil Eskandari Mohammad Jafar Ahmadi Bozorg Hedayat Hosseini |
| author_facet | Zahra Pilevar Khadijeh Abhari Hasan Tahmasebi Samira Beikzadeh Roya Afshari Soheil Eskandari Mohammad Jafar Ahmadi Bozorg Hedayat Hosseini |
| author_sort | Zahra Pilevar |
| collection | DOAJ |
| description |
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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| first_indexed | 2024-12-12T05:33:50Z |
| format | Article |
| id | doaj.art-fa30108e3178446892e0039eb4c4027f |
| institution | Directory Open Access Journal |
| issn | 1806-2636 1807-8672 |
| language | English |
| last_indexed | 2024-12-12T05:33:50Z |
| publishDate | 2022-05-01 |
| publisher | Editora da Universidade Estadual de Maringá (Eduem) |
| record_format | Article |
| series | Acta Scientiarum: Animal Sciences |
| spelling | doaj.art-fa30108e3178446892e0039eb4c4027f2022-12-22T00:36:14ZengEditora da Universidade Estadual de Maringá (Eduem)Acta Scientiarum: Animal Sciences1806-26361807-86722022-05-0144110.4025/actascianimsci.v44i1.55262Antimicrobial properties of lysozyme in meat and meat products: possibilities and challengesZahra Pilevar0Khadijeh Abhari1Hasan Tahmasebi2Samira Beikzadeh3Roya Afshari4Soheil Eskandari5Mohammad Jafar Ahmadi Bozorg6Hedayat Hosseini7Arak University of Medical SciencesShahid Beheshti University of Medical SciencesShahid Beheshti University of Medical SciencesShahid Beheshti University of Medical SciencesRMIT UniversityMinistry of Health and Medical EducationIslamic Azad UniversityShahid Beheshti University of Medical Sciences 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 https://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/55262Lysozyme; product; meat; natural antimicrobial. |
| spellingShingle | Zahra Pilevar Khadijeh Abhari Hasan Tahmasebi Samira Beikzadeh Roya Afshari Soheil Eskandari Mohammad Jafar Ahmadi Bozorg Hedayat Hosseini Antimicrobial properties of lysozyme in meat and meat products: possibilities and challenges Acta Scientiarum: Animal Sciences Lysozyme; product; meat; natural antimicrobial. |
| title | Antimicrobial properties of lysozyme in meat and meat products: possibilities and challenges |
| title_full | Antimicrobial properties of lysozyme in meat and meat products: possibilities and challenges |
| title_fullStr | Antimicrobial properties of lysozyme in meat and meat products: possibilities and challenges |
| title_full_unstemmed | Antimicrobial properties of lysozyme in meat and meat products: possibilities and challenges |
| title_short | Antimicrobial properties of lysozyme in meat and meat products: possibilities and challenges |
| title_sort | antimicrobial properties of lysozyme in meat and meat products possibilities and challenges |
| topic | Lysozyme; product; meat; natural antimicrobial. |
| url | https://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/55262 |
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