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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