우유와 쏘세지 등 몇가지 동물성 식품의 보존에 미치는 오골계 난백 lysozyme의 효과를 검토하기 위하여 이들을 0.05% lysozyme 으로 처리한 후 $20^{circ}C$, $30^{circ}C$ 및 $37^{circ}C$에 저장하면서 경시적으로 이들의 pH와 휘발성 염기질소 함량 및 생균수의 변화를 조사 하였다. 생우유를 lysozyme 으로 처리하여 $20^{circ}C$에서 48시간 저장 하였을 때 휘발성 염기질소 함량이 63mg%로 제일 낮아 보존효과가 있었고 $30^{circ}C$에서는 lysozyme 과 glycine의 혼용처리시 그 보존효과가 상승하였다. 또한 시판우유와 어묵에서도 lysozyme처리에 의한 보존효과가 있었으며 특히 솔빈산을 첨가하지 않은 쏘세지에 lysozyme 을 처리하여 $5^{circ}C$에 저장 하였을 때 휘발성 염기질소 함량이 약 150 mg%로 비교적 낮았다.
To elucidate the effect of egg white lysozyme from Ogol fowl on the preservation of milks, fishcurd and sausage, changes of pH, volatile base nitrogen content and viable cell count were investigated during the storage periods at $20^{circ}C$, $30^{circ}C$ and $37^{circ}C$ after the addition of lysozyme in each foods. Volatile base nitrogen count of raw milk as marker of spoilage was lowest(63 mg%) in 0.05% lysozyme addition lot which was stored at $20^{circ}C$ for 2 days, and its preservation effect by lysozyme at $30^{circ}C$ was enhanced with addition of glycine(0.1%). Preservation effect by lysozyme in commercial milk at $37^{circ}C$ and in fishcurd at $5^{circ}C$ and $20^{circ}C$ were also good, and when sausage was stored at $5^{circ}C$ after treatment of lysozyme instead of sorbic acid, its preservation effect was acceptable.
