![]() ![]() Intensity scale was used to evaluate the sensory characteristics of cheese. The antioxidant potential of hen egg white lysozyme in full fat Mozzarella cheese samples were measured through several methods, including 2, 2-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid assay (ABTS), 2, 2-diphenyl-1-picrylhydrazyl (DPPH) assay, superoxide radical scavenging activity (PMS-NADH system), free fatty acid analysis and lipid peroxidation inhibition assay in a linoleic acid emulsion system. To explore the antioxidant potential of hen egg white lysozyme N-acetylmuramide Glycan hydrolase in full fat Mozzarella cheese, an experiment was conducted where control sample was brined without the addition of lysozyme while four samples were brined along with 0.02% w/v (T1), 0.04% w/v (T2), 0.06% w/v (T3) and 0.08% w/v (T4) lysozyme. Department of Dairy Technology, University of Veterinary and Animal Sciences, Lahore, 55300, Pakistan
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