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PROPERTIES OF SOY PROTEIN ISOLATE ANTIMICROBIAL FILMS AND ITS APPLICATION IN PRESERVATION OF MEAT

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Table 1: Antimicrobial activity of SPI edible films containing Nisin, sodium lactate (NaL) and EDTA against food pathogenic bacteria of E
Fig 1‑a. Inhibitory zone of SPI edible films containing Nisin, sodium lactate and EDTA against food pathogenic bacteria of E.coli (G-).
Fig 1‑c. Inhibitory zone of SPI edible films containing Nisin, sodium lactate and EDTA against food pathogenic bacteria of B.cereus (G+).
Table 2: Tensile strength (TS) , elongation at break (E), water vapor permeability (WVP) and total color difference (ΔE) of SPI films incorporated with Nisin, sodium lactate (NaL) and EDTA
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