Production of an antimicrobial peptide derived from slaughterhouse by-product and its potential application on meat as preservative

Food Chemistry

Volumn 211, Issue , 2016, Pages 306-313

  Przybylski, Rémi ^a   Firdaous, Loubna ^a   Châtaigné, Gabrielle ^a   Dhulster, Pascal ^a   Nedjar, Naïma ^a  

^a UNIV LILLE   (France)

Author keywords

Antimicrobial peptides; Bovine hemoglobin; Cruor; Hydrolysis; Preservative

Indexed keywords

FOOD PRODUCTS; HEMOGLOBIN; HYDROLYSIS; MAMMALS; MEATS; MICROORGANISMS; POLYPEPTIDES; SUBSTRATES;

ANTI-MICROBIAL EFFECTS; ANTIMICROBIAL PEPTIDE; BIOACTIVE PEPTIDES; BOVINE HEMOGLOBIN; BUTYLATED HYDROXYTOLUENE; CRUOR; PRESERVATIVE; SUBSTRATE CONCENTRATIONS;

PEPTIDES;

FOOD PRESERVATIVE; HEMOGLOBIN; PEPSIN A; POLYPEPTIDE ANTIBIOTIC AGENT; ANTIINFECTIVE AGENT; ANTIMICROBIAL CATIONIC PEPTIDE;

ARTICLE; COLIFORM BACTERIUM; EXPERIMENTAL CATTLE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HYDROLYSIS; HYDROPHILICITY; LACTIC ACID BACTERIUM; LIPID OXIDATION; MEAT; MICROBIAL GROWTH; MOLECULAR WEIGHT; MOULD; NONHUMAN; PH; REFRIGERATION; REVERSED PHASE LIQUID CHROMATOGRAPHY; SLAUGHTERHOUSE; SUBSTRATE CONCENTRATION; ANALYSIS; ANIMAL; BOVINE; MICROBIOLOGY;

ABATTOIRS; ANIMALS; ANTI-INFECTIVE AGENTS; ANTIMICROBIAL CATIONIC PEPTIDES; CATTLE; FOOD PRESERVATIVES; MEAT; REFRIGERATION;

EID: 84969705830     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.05.074     Document Type: Article

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