Quality Changes of Small Steamed Barbecue Pork Buns under Simulated Cold Chain Conditions
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Abstract:
In order to understand the correlation between the quality of quick-frozen buns and temperature, transportation time and vibration in the process of cold chain logistics, the quick-frozen barbecue pork steamed buns were used as the research object, simulation experiments were performed according to the cold-chain logistics process. The influences of cold storage time (1, 2, 3, 4, 5 d), ambient temperature (25 ℃), vibration frequency (20, 40, 60, 100, 120 r/min) and transportation time (1, 2, 3, 4 h), temperature fluctuation at the logistics stage on the quality of quick-frozen barbecued pork steamed buns were investigated, including changes in water holding capacity, textural characteristics and sensory quality. The results showed that the texture of barbecue pork steamed buns was the best when the cold storage time was two days; At the ambient temperature, compared with the buns stored at the refrigerated temperature of -18 ℃, the elasticity and resilience of barbecue pork steamed buns decreased significantly, whilst the hardness and chewiness increased significantly (p<0.05), and the water-holding capacity of the barbecue pork steamed bun became weaker, with its sensory attributes becoming worse; With a higher vibration frequency, longer transportation time and greater temperature fluctuation, the elasticity and resilience of barbecued pork steamed buns decreased significantly, whilst the hardness and chewiness increased significantly (p<0.05) and the water-holding power decreased, with the sensory at tributes becoming worse. The results showed that the quality of barbecued pork steamed buns was the best when the whole cold chain conditions were -18 ℃, 20 r/min and 1 h. This study provides a reference for the selection of cold chain transport conditions for small steamed barbecue pork bun. Key words:
