Preservation of the Commercial Quality of Takoyaki by Antimicrobial Zein Coating
Article
Figures
Metrics
Preview PDF
Reference
Related
Cited by
Materials
Abstract:
To enhance the practical application of active edible coatings in the food industry, edible zein coatings incorporated with nisin or nisin/ethylenediaminetetraacetic acid (EDTA) were used to preserve the quality of commercially manufactured Takoyaki. The microbial load, total basic volatile nitrogen (TVB-N) content, weight loss and sensory quality were served as quality indicators. The increase of microbial load of Takoyaki coated with antimicrobial zein during a 18-day refrigeration storage period was less than 1 log cfu/g, while the microbial load increased about 3 log cfu/g for the control group without the coating treatment. The formation of TVB-N was significantly (P<0.05) reduced when Takoyaki were coated with antimicrobial zein. With or without antimicrobial agent, coated Takoyaki exerted significantly (P<0.05) less weight loss and better sensory quality than uncoated Takoyaki. The zein coating can extend the high quality Takoyaki shelf life to 12 days, and the zein coatings incorporated with nisin or nision-EDTA can prolong the high quality Takoyaki shelf life to 18 days. The result of this study can be a technical reference to improve the process technology of Takoyaki.
