Egg-white lysozyme as a food preservative: an overview

Autor:	S.J. Goetsch, F. E. Cunningham, V.A. Proctor
Rok vydání:	1991
Předmět:	Preservative Chemistry food and beverages Shelf life food.food chemistry.chemical_compound food Food products Fruits and vegetables Animal Science and Zoology Food science Potato salad Lysozyme Infant feeding Egg white
Zdroj:	World's Poultry Science Journal. 47:141-163
ISSN:	1743-4777 0043-9339
DOI:	10.1079/wps19910015
Popis:	The use of lysozyme as a food preservative and the factors affecting lysozyme activity (temperature, chemicals, processing and complexes) is reviewed. Lysozyme inhibits the growth of deleterious organisms thus prolonging shelf life. Chemicals used to improve the preservative effect of lysozyme and those that inhibit the enzyme are discussed along with the stability of lysozyme in various chemical environments. Lysozyme has been used to preserve fresh fruits and vegetables, tofu bean curd, seafoods, meats and sausages, potato salad, cooked burdock with soy sauce, and varieties of semi-hard cheeses such as Edam, Gouda and some Italian cheeses. Lysozyme added to infant feeding formulae makes them more closely resemble human milk.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::01d2626eb0933125a0dcf250ba83721d https://doi.org/10.1079/wps19910015 Zobrazit plný text záznamu