Use of Lysozyme, Nisin, and EDTA Combined Treatments for Maintaining Quality of Packed Ostrich Patties

• Published in: Journal of food science 2010-04, Vol.75 (3), p.M178-M186
• Main Authors: Mastromatteo, Marianna, Lucera, Annalisa, Sinigaglia, Milena, Corbo, Maria Rosaria
• Format: Article
• Language: English
• Subjects: Animals; Anti-Bacterial Agents - pharmacology; antibacterial properties; antioxidant activity; Antioxidants; Antioxidants - pharmacology; Bacteria; bacterial contamination; Biological and medical sciences; chemical concentration; color; Dose-Response Relationship, Drug; Edetic Acid - pharmacology; EDTA; EDTA (chelating agent); Enterobacteriaceae; Enterobacteriaceae - drug effects; Enterobacteriaceae - isolation & purification; food additives; food contamination; Food industries; Food Microbiology; food packaging; Food Packaging - methods; Food Preservation - methods; food preservatives; Food science; Fundamental and applied biological sciences. Psychology; Humans; Hydrogen-Ion Concentration; lactic acid bacteria; Lactobacillaceae - drug effects; Lactobacillaceae - isolation & purification; lipid peroxidation; Lipids; lysozyme; Meat Products - analysis; Meat Products - microbiology; microbial growth; Microbial Viability - drug effects; microbiological quality; modified atmosphere packaging; Muramidase - pharmacology; nisin; Nisin - pharmacology; off odors; ostrich patties; ostriches; Oxidation; patties; Pigmentation - drug effects; poultry meat; Pseudomonas; Pseudomonas - drug effects; Pseudomonas - isolation & purification; Quality Control; Sensation; Struthioniformes - microbiology; Thiobarbituric Acid Reactive Substances - analysis; Time Factors; vacuum packaging; viability
• ISSN: 0022-1147; 1750-3841
• DOI: 10.1111/j.1750-3841.2010.01556.x

The antimicrobial effectiveness of lysozyme, nisin, and ethylene diamine tetraacetic acid (EDTA) combination treatments (Mix₁: 250 ppm lysozyme, 250 ppm nisin, 5 mM EDTA; Mix₂: 500 ppm lysozyme, 500 ppm nisin, 5 mM EDTA) on bacterial growth of ostrich patties packaged in air, vacuum, and 2 different modified atmospheres (MAP₁: 80% O₂, 20% CO₂; MAP₂: 5% O₂, 30% CO₂, 65% N₂) was evaluated. Moreover, the lipid oxidation was evaluated as well as color and sensory characteristics. The growth of total viable counts and lactic acid bacteria were strongly inhibited by the antimicrobial treatments in all the running time (Inhibition Index >97%) whereas for Enterobacteriaceae and Pseudomonas spp. lower inhibition indices from 12% to about 28% were observed. The lipid oxidation was more pronounced in the control respect to the treated meat patties. Moreover, the mixture at low concentration of lysozyme and nisin showed the best antioxidative effect. High concentrations of lysozyme and nisin showed the greatest color loss. Also, off-odors for the untreated patties developed faster than the treated samples. Practical Application: Great interest is developing in food bio-preservation, because of the ever-increasing needs to protect consumers' health and to valorize the naturalness and safety of food products.