Effect of Package Type on Quality Change of Mooncake during Storage
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Abstract
Mooncakes are a popular type of pastry, particularly during the Mid-Autumn Festival. They are considered an auspicious dessert for Chinese people. However, this product tends to deteriorate easily due to the moisture movement from the filling to the outer crust, resulting in a changed texture and rancidity. A study on the shelf life of mooncake products aimed to investigate the effects of three types of packing conditions: 1) packed in polypropylene plastic bags (PP, control), 2) packed in a polypropylene plastic bag containing an oxygen absorber (PP+O2 absorber), and 3) packed in a nylon-linear low-density polyethylene (nylon-LLDPE) vacuum bags, all stored at room temperature (29 ± 2 °C) for 42 days. The study found that common factors between storage times and packing conditions affected the chemical and microbiological quality of the mooncake products with statistical significance (p<0.05). There was a difference in chemical quality (aw, moisture content, and TBA) and microbiological quality (total viable count and mold) between mooncakes packed in nylon-LLDPE vacuum bags and those packed in PP bags and PP+O2 bsorbers bags. The results showed that packing mooncakes in nylon-LLDPE vacuum bags could slow down microbial growth and lipid oxidation. The most suitable storage condition was packing in nylon-LLDPE vacuum bags which resulted in the product having a shelf life of 35 days at room temperature (29 ± 2 °C), while the quality still met the Thai Industrial Standards (TIS 1454/2012).
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