Use of lysozyme, nisin, and edta combined treatments for maintaining quality of packed ostrich patties

Journal of Food Science

Volumn 75, Issue 3, 2010, Pages

  Mastromatteo, Marianna ^a   Lucera, Annalisa ^a   Sinigaglia, Milena ^a   Corbo, Maria Rosaria ^a  

^a UNIVERSITY OF FOGGIA   (Italy)

Author keywords

EDTA; Lysozyme; Nisin; Ostrich patties

Indexed keywords

ANTIINFECTIVE AGENT; ANTIOXIDANT; EDETIC ACID; LYSOZYME; NISIN; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

ANIMAL; ARTICLE; COMPARATIVE STUDY; DOSE RESPONSE; DRUG EFFECT; ENTEROBACTERIACEAE; FOOD CONTROL; FOOD PACKAGING; FOOD PRESERVATION; HUMAN; ISOLATION AND PURIFICATION; LACTOBACILLACEAE; MEAT; METHODOLOGY; MICROBIAL VIABILITY; MICROBIOLOGY; OSTRICH; PH; PIGMENTATION; PSEUDOMONAS; QUALITY CONTROL; SENSATION; TIME; ANALYSIS; DRUG EFFECTS; PROCEDURES;

ANIMALS; ANTI-BACTERIAL AGENTS; ANTIOXIDANTS; DOSE-RESPONSE RELATIONSHIP, DRUG; EDETIC ACID; ENTEROBACTERIACEAE; FOOD MICROBIOLOGY; FOOD PACKAGING; FOOD PRESERVATION; HUMANS; HYDROGEN-ION CONCENTRATION; LACTOBACILLACEAE; MEAT PRODUCTS; MICROBIAL VIABILITY; MURAMIDASE; NISIN; PIGMENTATION; PSEUDOMONAS; QUALITY CONTROL; SENSATION; STRUTHIONIFORMES; THIOBARBITURIC ACID REACTIVE SUBSTANCES; TIME FACTORS;

BACTERIA (MICROORGANISMS); ENTEROBACTERIACEAE; PSEUDOMONAS; STRUTHIONIFORMES;

EID: 77953890564     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.01556.x     Document Type: Article

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