Effect of Modified Atmosphere Packaging on Preservation of the Steamed Bread Added with Black Rice

변형기체포장이 흑미 첨가 기능성 찐빵의 저장성에 미치는 영향

  • Choi, Dong-Man (Department of Bakery and Confectionary, Changwon MoonSung University) ;
  • Kim, Nam Yong (Department of Food Science and Biotechnology, Kyungnam University) ;
  • Chung, Sun-Kyung (Department of Bakery and Confectionary, Changwon MoonSung University) ;
  • Kwon, Ho Ryoung (Department of Food Science and Biotechnology, Kyungnam University) ;
  • Lee, Dong Sun (Department of Food Science and Biotechnology, Kyungnam University)
  • 최동만 (창원문성대학교 호텔제과제빵과) ;
  • 김남용 (경남대학교 식품생명학과) ;
  • 정순경 (창원문성대학교 호텔제과제빵과) ;
  • 권호령 (경남대학교 식품생명학과) ;
  • 이동선 (경남대학교 식품생명학과)
  • Published : 2012.12.15

Abstract

Modified atmosphere packaging (MAP) was applied to steamed bread added with black rice in 10%. In terms of storage stability, the steamed bread was found to be susceptible to microbial spoilage and could be helped in its preservation and shelf life extension by MAP. According to microbial and sensory quality criteria, the product shelf life was determined as < 5 days for air package, 5 days for 100% $N_2$ package, 8 days for package of 60% $CO_2$/40% $N_2$, and 15 days for 100% $CO_2$ package. Even though MAP condition with $CO_2$ inclusion was effective in extending the shelf life based on microbial quality, it did not affect the staling of the bread.