Abstract
The effect of lysozyme in the presence or absence of NaCl and NaNO2 as a preservative agent for cooked sausage was studied. The addition of lysozyme at levels of 50 and 200ppm in combination with 3% NaCl and 12.5ppm NaNO2 plus heat was more effective in preserving sausage for four weeks at 10°C than additions of either lysozyme or a mixture of NaCl and NaNO2 plus heat. Omitting the effect of heat, lysozyme retarded microbial growth to greater extent than did the standard preservative mixture of NaCl and NaNO2.
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