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Active packaging of ground beef patties by edible zein films incorporated with partially purified lysozyme and Na 2 EDTA
Author(s) -
Ünalan İlke Uysal,
Korel Figen,
Yemenicioğlu Ahmet
Publication year - 2011
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.1365-2621.2011.02625.x
Subject(s) - lysozyme , chemistry , food science , ethylenediaminetetraacetic acid , listeria monocytogenes , antimicrobial , salmonella , escherichia coli , food preservation , bacteria , chelation , biochemistry , biology , organic chemistry , gene , genetics
Summary In this study, antimicrobial activity of zein films incorporated with partially purified lysozyme and disodium ethylenediaminetetraacetic acid (Na 2 EDTA) has been tested on selected pathogenic bacteria and refrigerated ground beef patties. The developed films containing 700 μg cm −2 lysozyme and 300 μg cm −2 Na 2 EDTA showed antimicrobial activity on Listeria monocytogenes , Escherichia coli O157:H7, and Salmonella typhimurium . The application of lysozyme and Na 2 EDTA incorporated zein films on beef patties significantly decreased total viable counts (TVC) and total coliform counts after 5 days of storage compared to those of control patties ( P < 0.05). Zein films incorporated with lysozyme and Na 2 EDTA or Na 2 EDTA alone significantly slowed down the oxidative changes in patties during storage ( P < 0.05). Redness indices of patties coated with zein films were significantly lower than those of uncoated control patties during storage ( P < 0.05). This study demonstrated the potential usage of zein films containing lysozyme and Na 2 EDTA for active packaging of refrigerated meat products.