Abstract:The effect of thermal packaging on the quality of Chuan Toumo was studied for prolonging the shelf-life of Pu cheng Chuan Toumo. . The changes of microorganism, physicochemical indexes and sensory evaluation indexes were measured at 25°C using the product packaged at room temperature as a control. The results showed that the total number of bacterial colony changes in thermal packaging was smaller than that in the control group during the storage. The control group got mouldy in 6 days, and no mould was detected in the experimental group within 15 days. The hardness, adhesiveness and chewiness of Chuan Toumo increased during the storage, while the moisture content, water holding capacity and cohesiveness decreased. Compared with the control group, the moisture content, water holding capacity and cohesiveness were higher within the 6 days, while the hardness and adhesiveness were lower. There were 26 kinds of volatile compounds in Chuan Toumo, and the content of esters, alcohols and acids decreased during the storage, while the content of aldehydes, ketones and hydrocarbons increased. The total number of bacteria in the experimental group increased during the storage of 6~15 d, the sensory quality decreased gradually, and the sensory score was 65.19 in thirteen day. Considering the microorganisms, physicochemical indexes and sensory evaluation indexes, the thermal packaging could prolong the shelf-life of ChuanTouMo for about 13 days.
