Technological and microbiological aspects of the lysozyme effect on poultry meat durability

被引：0

作者：

Malicki, Adam ^{[1
]}

Trziszka, Tadeusz

Szpak, Maciej ^{[1
]}

Jarmoluk, Andrzej ^{[2
]}

Janik, Paulina

Zrodlowska-Danek, Jolanta ^{[1
]}

机构：

[1] Uniwersytet Przyrodniczy Wroclawiu, Wydzial Med Weterynaryjnej, Katedra Higieny Zywnosci & Ochrony Zdrowia Konsum, PL-50375 Wroclaw, Poland

[2] Uniwersytet Przyrodniczy Wroclawiu, Katedrze Technol Surowcow Zwierzecych & Zarzadzan, PL-50375 Wroclaw, Poland

来源：

PRZEMYSL CHEMICZNY | 2011年 / 90卷 / 05期

关键词：

EGG-WHITE LYSOZYME; LISTERIA-MONOCYTOGENES; ANTIBACTERIAL ACTIVITY; BACTERIA; NISIN; INACTIVATION; SPOILAGE;

D O I：

暂无

中图分类号：

O6 [化学];

学科分类号：

0703 ;

摘要：

Lysozyme was added (as 2.5% or 5% aq. solns.) to fresh vacuum-packed poultry meat stored under refrigeration (3 degrees C) to limit the reprodn. of microorganisms for 21 days. The addn. of lysozyme resulted in a growth depression of Escherichia coli and coil bacteria, moulds and yeasts but not the mesophile aerobic bacteria.

引用

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页码：904 / 906

页数：3

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