چکیده مقاله
Meat, meat products and seafood are widely consumed around the world due to their high content of nutrients But these products also have favorable conditions for the growth of microorganisms, especially pathogens Nowadays, the demand for healthy foods with a long shelf life without the addition of chemicals is increasing The use of packaging to which natural antimicrobial compounds have been added is an emerging technology that can prevent spoilage and contamination of meat and meat products with pathogens ε poly L lysine ε PL is a natural antimicrobial compound with a broad effect on gram positive and gram negative bacteria as well as fungi that has been used in packaging of these products This study reviews recent research on the use of ε PL in the packaging of meat, meat products and seafood In most of these studies, ε PL has been used in combination with other preservatives, and this may indicate that the use of ε PL alone is not as good as its combined use This study could lead to the promotion of the use of ε PL as a natural antimicrobial compound in food packaging industry
کلیدواژهها
نویسندگان
Zahra Rezaei Sarteshnizi
Department of Food Sciences and Technology, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
Soheil Eskandari
Food and Drug Laboratory Research Center, Food and Drug Administration, Ministry of Health, Treatment and Medical Education, Tehran, Iran
Masoumeh Arab
Department of Food Sciences and Technology, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
شیوه ارجاع
Rezaei Sarteshnizi, Zahra and Eskandari, Soheil and Arab, Masoumeh,1400,Feasibility of Application of ε-poly-L-lysine in the Packaging of Meat, Meat Products and Seafood,Fifth International Conference on Interdisciplinary Studies in Iranian Food Industry and Nutrition Sciences,Tehran
ارائهشده در
مجموعه مقالات پنجمین همایش بین المللی مطالعات میان رشته ای در صنایع غذایی و علوم تغذیه ایران26 آبان 1400 · تهران