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Egg-white lysozyme as a food preservative: an overview

Published online by Cambridge University Press:  23 March 2009

F.E. Cunningham ,
V.A. Proctor  and
S.J. Goetsch
F.E. Cunningham
Affiliation:
Department of Animal Sciences and Industry, Kansas State University, Manhattan, Kansas 66506-1600, USA
V.A. Proctor
Affiliation:
Department of Animal Sciences and Industry, Kansas State University, Manhattan, Kansas 66506-1600, USA
S.J. Goetsch
Affiliation:
Department of Animal Sciences and Industry, Kansas State University, Manhattan, Kansas 66506-1600, USA
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Abstract

The use of lysozyme as a food preservative and the factors affecting lysozyme activity (temperature, chemicals, processing and complexes) is reviewed. Lysozyme inhibits the growth of deleterious organisms thus prolonging shelf life. Chemicals used to improve the preservative effect of lysozyme and those that inhibit the enzyme are discussed along with the stability of lysozyme in various chemical environments. Lysozyme has been used to preserve fresh fruits and vegetables, tofu bean curd, seafoods, meats and sausages, potato salad, cooked burdock with soy sauce, and varieties of semi-hard cheeses such as Edam, Gouda and some Italian cheeses. Lysozyme added to infant feeding formulae makes them more closely resemble human milk.

Keywords

Egg-whitefood productslysozymepreservative
Type
Reviews
Information
World's Poultry Science Journal , Volume 47 , Issue 2 , July 1991 , pp. 141 - 163
Copyright
Copyright © Cambridge University Press 1991

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