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- W830541624 abstract "Inhibitory effects on bacterial growth by using lysozyme and mixtures of it with other antibacterial substances (sodium hexametaphosphate and sodium pyrophosphate) were investigated against the 7 kinds of hacterial strains isolated from putrefied surumi products. The growth inhibitory concentrations of lysozyme and lysozyme + sodium hexametaphosphate + sodium pyrophosphate against the bacteria were added to kamaboko, imitation crab meat and fried surumi, then viable cell count, pH and VBN were examined during the storage at for 7 days. Lysozyme showed growth inhibitions against 6 of 7 isolates and the inhibition effect of mixture of antibacterial substances was multiplied against all the isolates compare with those of its individual use. Growth inhibitory effect of the substances on the bacteria was high in order of lysozyme + sodium pyrophosphate + sodium hexametaphosphate, lysozyme + sodium hexametaphosphate, lysozyme + sodium pyrophosphate and lysozyme. The most effective inhibitory concentration of mixture of the antibacterial substances in kamaboko and imitation crab meat was of lysozyme, of sodium pyrophosphate and sodium hexametaphosphate. But the bacterial growth was slightly inhibited in fried surumi even if the same concentration of the dipped mixture and the effect of the mixture was less than that of sorbic acid." @default.
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- W830541624 date "1988-01-01" @default.
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- W830541624 title "The Preservative Effect of Egg White Lysozyme Added Surumi Products" @default.
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