The Effect of Active Packaging on Microbial Stability and Quality of Chinese Steamed Bread |
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| Authors: | Qi Sheng Xiao‐Na Guo Ke‐Xue Zhu |
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| Affiliation: | State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center for Modern Grain Circulation and Safety, Jiangnan University, Wuxi, Jiangsu Province, China |
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| Abstract: | The present study was conducted to evaluate the effect of active packaging [oxygen absorber (OA) or oxygen absorber combined with ethanol emitter (OA + EE)] on microbial stability and quality of Chinese steamed bread (CSB) stored at 25 °C. Air‐packaged CSB was taken as control. Microbiological, sensory, physical, thermal and mechanical changes were monitored as a function of treatment and storage time. On day 2 of storage total plate count was reduced by 3.1, 3.7 and 4.4 cfu/g by OA, OA + EE (1% v/v) and OA + EE (3% v/v), respectively (p < 0.05). Yeasts and moulds were inhibited during the entire storage period. No detrimental effects of OA + EE (1% v/v) were observed on organoleptic parameters, whereas OA + EE (3% v/v) gave a strong objectionable flavour and taste. Active packaging significantly (p < 0.05) delayed the increase of potential of hydrogen as compared to the control. No significant effect of active packaging was found on moisture content, water activity, colour and specific volume. An increase in the melting enthalpy of amylopectin crystallite was observed in all samples during storage. The stored CSB samples packaged with OA showed higher values of hardness compared to samples packaged with OA + EE (1% v/v), indicating the potential of ethanol as plasticizer of the protein network. The results indicate the potential application of OA and OA + EE (1% v/v) as an antimicrobial packaging system for CSB preservation. Copyright © 2015 John Wiley & Sons, Ltd. |
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| Keywords: | active packaging Chinese steamed bread microbial stability quality staling |
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