The effect of adding dried egg whites and the enzyme lysozyme on improving some chemical properties of fresh and cold preservation sausages.

The current study aimed to use dried egg whites at concentrations of 0.6, 0.4, and 0.2% in preserving beef sausage by cooling at a temperature of 4°C. The results showed that there was a significant decrease in the values ​​of peroxide (TBA) and the percentage of free fatty acids for the meat samples treated with dried egg whites compared to the control treatment, which amounted to 3.74 mEq/kg, fat, 1.24 mg, malondialdehyde /kg, 0.58%, and on the seventh day of preservation, they were excluded due to their microbial contamination, While the addition samples continued within standard limits until day 21 of cryopreservation. The results also showed a significant decrease in cholesterol concentration in beef sausages treated with dried egg whites compared to the group treated with the lysozyme enzyme. The averages in the fifth treatment reached 0.89 mg/g on day 21 of storage, while in the sixth treatment (adding the enzyme lysozyme) they reached 0.91 mg/g.