Food and Bioprocess Technology

, Volume 9, Issue 6, pp 1031–1039 | Cite as

Edible Antimicrobial Coating Incorporating a Polymeric Iron Chelator and Its Application in the Preservation of Surimi Product

  • Bing-Jie Chen
  • Ying-Jun Zhou
  • Xiao-Yi Wei
  • Hu-Jun Xie
  • Robert C. Hider
  • Tao ZhouEmail author
Original Paper


To explore a novel efficient method in food preservation, edible zein coating which incorporates a polymeric chelator was developed and its preservative effect on commercially manufactured fish balls was investigated. The quality indicators of the fish ball during the storage, including sensory quality, total bacterial count, total basic volatile nitrogen (TVB-N) content, thiobarbituric acid reactive substances (TBARS), and pH value were determined. It has been demonstrated that a zein film containing a polymeric chelator significantly (P < 0.05) improves the sensory properties, retards the growth of spoilage bacteria, and decreases TVB-N and TBARS values. The increase of the microbial load of fish balls coated with antimicrobial zein during a 16-day refrigeration storage period was less than 1 log cfu/g, while the microbial load increased to about 5 log cfu/g for the control group lacking the coating treatment. Although statistically significant differences in the pH values were not observed between coated and uncoated fish balls (P > 0.05), fish balls coated with antimicrobial zein maintained a relatively stable state during storage. Zein coating which incorporates a polymeric chelator extends fish ball shelf life to 19 days at 4 °C, being more efficient than zein coating lacking a polymeric chelator (13 days). Clearly, polymeric chelator-incorporated zein film could find application in the preservation of surimi products by preventing the growth of bacteria and oxidation of fat during storage.


Edible antimicrobial coatings Polymeric chelator Fish balls Preservative 



The authors acknowledge the financial support for this work provided by the Science Technology Department of Zhejiang Province of China (No. 2013C24006), the National Natural Science Foundation of China (No. 20972138), and the Postgraduate Science and Technology Innovation Project from Zhejiang Gongshang University (1110XJ1513121).


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Copyright information

© Springer Science+Business Media New York 2016

Authors and Affiliations

  • Bing-Jie Chen
    • 1
  • Ying-Jun Zhou
    • 1
  • Xiao-Yi Wei
    • 2
  • Hu-Jun Xie
    • 1
  • Robert C. Hider
    • 3
  • Tao Zhou
    • 1
    Email author
  1. 1.School of Food Science and BiotechnologyZhejiang Gongshang UniversityHangzhouPeople’s Republic of China
  2. 2.College of Tourism & FoodShanghai Business SchoolShanghaiPeople’s Republic of China
  3. 3.Institute of Pharmaceutical ScienceKing’s College LondonLondonUK

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