A Study on Steamed Stuffed Bun Preservation with Multiple Gas Media Package at Room Temperature

Xiao Yu Jia; Yan Li Zheng; Xi Hong Li; Xia Liu; Xiao Lei Hao; Jin Shan Luo; Wen Ma

doi:10.4028/www.scientific.net/AMR.915-916.867

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HomeAdvanced Materials ResearchAdvanced Materials Research Vols. 915-916A Study on Steamed Stuffed Bun Preservation with...

A Study on Steamed Stuffed Bun Preservation with Multiple Gas Media Package at Room Temperature

Abstract:

Effects of different methods of gas package on Steamed stuffed bun at room temperature in its shelf life were investigated. The Steamed stuffed bun were packaged under air, N₂,CO₂,or O₂, respectively, and then stored 45 days at 25°Cafter the high temperature sterilization. After the sterilization and during storage, the changes of Colorimetric, TPA , and Total viable count were determined. The results showed that carbon dioxide packaging can fully maintain the colorimetric in the high-temperature sterilization. Combining the results of the TPA and other results, carbon dioxide packaging has a better elasticity and chewiness. The package in carbon dioxide could improve the quality of steamed stuffed bun.

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Periodical:

Advanced Materials Research (Volumes 915-916)

Pages:

867-870

DOI:

https://doi.org/10.4028/www.scientific.net/AMR.915-916.867

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Online since:

April 2014

Authors:

Xiao Yu Jia*, Yan Li Zheng, Xi Hong Li, Xia Liu, Xiao Lei Hao, Jin Shan Luo, Wen Ma

Keywords:

Gas Package, Preservation, Room Temperature, Steamed Stuffed Bun

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* - Corresponding Author

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