Effects of whey protein isolate coating enriched with Lysozyme on the microbial quality of chicken fillets during refrigerated storage

This study was conducted to investigate the effects of whey protein isolate with Lysozyme on the shelf-life of chicken fillets during refrigerated storage. Chicken fillets were treated in whey protein isolate and whey protein isolate containing 0.5, 1 % Lysozyme and compared with chicken fillets without any coating (control) with 3 replicates were prepared. The microbial parameters (Total bacterial Mesophilic, Enterobacteriaceae, Psychrotroph and Pseudomonas spp count) were evaluated for 12 days. Results showed that during the storage time, in the samples coated with whey protein isolate containing different concentration of Lysozyme, a significant reduction (p