Use of thermochemically modified lysozyme to extend the shelf-life of food

被引：0

作者：

Cegielska-Radziejewska, Renata ^{[1
]}

Szablewski, Tomasz ^{[1
]}

机构：

[1] Uniwersytet Przyrodniczy Poznaniu, PL-60624 Poznan, Poland

来源：

PRZEMYSL CHEMICZNY | 2014年 / 93卷 / 04期

关键词：

ESCHERICHIA-COLI O157-H7; EGG-WHITE LYSOZYME; SALMONELLA-TYPHIMURIUM; SENSORY PROPERTIES; POULTRY MEAT; NISIN; BACTERIA; INHIBITION; PROTEINS; HYDROPHOBICITY;

D O I：

暂无

中图分类号：

O6 [化学];

学科分类号：

0703 ;

摘要：

Thermochemically modified lysozyme was added to pork meat packaged in preservative gas atmospheres (10% N-2, 20% CO2, 70% O-2) and stored at 4 +/- 1 degrees C for 26 days. The modified enzyme exhibited an antibacterial action against Pseudomonas and Enterobacteriaceae bacteria. The surface application of the lysozyme resulted in retardation of adverse change's in aroma of the meat. No significant effect of the enzyme on pH and colour of the meat was obsd.

引用

页码：542 / 546

页数：5

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