Premium
Use of nisin, lysozyme and EDTA for inhibiting microbial growth in chilled buffalo meat
Author(s) -
Cannarsi Marianna,
Baiano Antonietta,
Sinigaglia Milena,
Ferrara Lino,
Baculo Rodolfo,
Del Nobile Matteo A.
Publication year - 2008
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2006.01438.x
Subject(s) - lysozyme , nisin , food science , food spoilage , shelf life , chemistry , bacterial growth , bacteria , food preservation , biology , biochemistry , antimicrobial , organic chemistry , genetics
Summary The effect of nisin, lysozyme and lysozyme combined with disodium ethylenediaminetetraacetate salt (EDTA) for inhibiting the growth of spoilage micro‐organisms in buffalo meat was investigated. Prior to packaging, the samples were alternatively dipped in solutions containing different concentrations of nisin, lysozyme and combinations of a pre‐fixed amount of lysozyme and different concentrations of EDTA. The packed meat samples were stored at 4 °C, and the microbial changes were monitored for a period of 8 days. The best results, in terms of microbial shelf‐life extension, were obtained by dipping the meat steaks in a solution containing a combination of 0.5% of lysozyme and 2% of EDTA. This treatment was able to reduce the growth of all the investigated bacteria and showed a bactericidal effect on Brochotrix thermosphacta during the entire period of storage.