Active packaging of ground beef patties by edible zein films incorporated with partially purified lysozyme and Na₂EDTA

Summary In this study, antimicrobial activity of zein films incorporated with partially purified lysozyme and disodium ethylenediaminetetraacetic acid (Na 2 EDTA) has been tested on selected pathogenic bacteria and refrigerated ground beef patties. The developed films containing 700 μg cm −2 lysozyme and 300 μg cm −2 Na 2 EDTA showed antimicrobial activity on Listeria monocytogenes , Escherichia coli O157:H7, and Salmonella typhimurium . The application of lysozyme and Na 2 EDTA incorporated zein films on beef patties significantly decreased total viable counts (TVC) and total coliform counts after 5 days of storage compared to those of control patties ( P < 0.05). Zein films incorporated with lysozyme and Na 2 EDTA or Na 2 EDTA 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 2 EDTA for active packaging of refrigerated meat products.