Active packaging of ground beef patties by edible zein films incorporated with partially purified lysozyme and Na 2EDTA
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In this study, antimicrobial activity of zein films incorporated with partially purified lysozyme and disodium ethylenediaminetetraacetic acid (Na 2EDTA) has been tested on selected pathogenic bacteria and refrigerated ground beef patties. The developed films containing 700μgcm -2 lysozyme and 300μgcm -2 Na 2EDTA showed antimicrobial activity on Listeria monocytogenes, Escherichia coli O157:H7, and Salmonella typhimurium. The application of lysozyme and Na 2EDTA incorporated zein films on beef patties significantly decreased total viable counts (TVC) and total coliform counts after 5days of storage compared to those of control patties (P<0.05). Zein films incorporated with lysozyme and Na 2EDTA or Na 2EDTA alone significantly slowed down the oxidative changes in patties during storage (P<0.05). Redness indices of patties coated with zein films were significantly lower than those of uncoated control patties during storage (P<0.05). This study demonstrated the potential usage of zein films containing lysozyme and Na 2EDTA for active packaging of refrigerated meat products. © 2011 The Authors. International Journal of Food Science and Technology.