Calcium alginate coating with lysozyme and nisin on smoked salmon
What it found
In lab tests, calcium alginate coatings with lysozyme and nisin slowed the growth of Listeria monocytogenes and Salmonella anatum on smoked salmon stored at 4 degrees C for 35 days.
What they found
Animal and lab studies
Bacterial growth suppressed
After 35 days at 4 degrees C, the growth of L. monocytogenes and S. anatum was suppressed by 2.2 to 2.8 log CFU/g in samples with calcium alginate coatings containing nisin and either oyster lysozyme or hen egg white lysozyme, compared to untreated samples.
Oyster vs hen lysozyme
There was no significant difference between oyster lysozyme and hen egg white lysozyme treatments against either bacterium on the salmon surface.
Coating boosts lysozyme
The effectiveness of oyster lysozyme or hen egg white lysozyme was enhanced when added to calcium alginate coatings.
What the authors conclude
“Calcium alginate coatings containing lysozyme with nisin or without could be used to reduce the growth of L. monocytogenes and S. anatum on the surface of ready-to-eat smoked salmon at refrigerated temperatures.”
Also in their conclusions
- They say calcium alginate coatings containing lysozyme with nisin or without could be used to reduce the growth of L. monocytogenes and S. anatum on the surface of ready-to-eat smoked salmon at refrigerated temperatures.
How it was done
The authors wanted to see if oyster lysozyme, with or without nisin, added to calcium alginate coatings could fight these bacteria on smoked salmon.
They dipped 1 g samples of smoked salmon, inoculated with L. monocytogenes or S. anatum, into calcium alginate with oyster lysozyme or hen egg white lysozyme, with or without nisin, and stored them at 4 degrees C for 35 days.
What it can’t tell you
- We summarised it from the abstract only.
- These are lab tests on smoked salmon samples, not people. They can't show whether eating such salmon affects human health.
Who paid
- Authors work at
- Louisiana State Univ. Agricultural Center, USA
The paper
- Title
- Control of Listeria monocytogenes and Salmonella anatum on the surface of smoked salmon coated with calcium alginate coating containing oyster lysozyme and nisin
- Type
- Study
- Evidence
- Animals and lab studies
- Summarised from
- Abstract only
- Cite
- Datta S, Janes ME, Xue QG, Losso J, La Peyre JF (2008). Control of Listeria monocytogenes and Salmonella anatum on the surface of smoked salmon coated with calcium alginate coating containing oyster lysozyme and nisin. Journal of food science. doi:10.1111/j.1750-3841.2007.00633.xPubMed 18298738DOI
Summary written 26 Sep 2026. Check it against the paper before it changes what you eat. How we summarise papers · Report an error