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Properties of Soy Protein Isolate Antimicrobial Films and Its Application in Preservation of Meat

Yuanyuan Liu, Huajiang Zhang, Lina Xu, Yujie Chi, Yongqing Wu, Wenhui Cao, Tong Li.




Abstract

Recently, increasing interest to improve food safety and extend their shelf-life has led to the development and testing of the edible films with antimicrobial properties. The soy protein isolate (SPI) antimicrobial films were made with Nisin (N), sodium lactate (NaL), EDTA (E) and their optical combination (C). The C film showed a significant (p

Key words: Antimicrobial SPI film; Nisin; Sodium lactate; EDTA; Food pathogenic bacteria






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