Quality Changes of Fresh Dumpling Wrappers at Room Temperature

Abstract

Abstract:In this paper, the quality changes of fresh dumpling wrappers during storage were studied by measuring the changes of microbial growth, color, pH, texture, cooking property, moisture content and distribution of raw dumpling wrappers. The correlation of these indicators was analyzed. The results showed that the dumpling wrappers had generated lots of microorganisms during storage and the pH value decreased gradually. The dumpling wrappers had browning and the color became darker. The texture of the dumpling wrappers changed obviously. The original structure of raw dumpling wrappers were destroyed, the water distribution is uneven and migration to the surface. The apparent index of raw dumpling wrappers has a significant correlation with the internal change, which provides a certain guiding significance for maintaining the good quality of dumpling wrappers.

Study on the shelf life and quality characteristics of highland barley fresh noodles as affected by microwave treatment and food preservatives

“…In control groups, the proliferation of microbes accelerated the spoilage of noodles and weakened the combination of water and non‐aqueous components, while it inhibited the microbial growth and delayed the destruction of noodle structure, in treated groups. The results were consistent with the results reported Hu et al () and Li et al ().…”

“…It indicated the presence of multiple water domains in the noodle samples. The results were consistent with the previous studies (Hu et al, ; Kontogiorgos, Goff, & Kasapis, ; Li, Luo, et al, ; Li, Ma, Zhu, Guo, & Zhou, ; Li, Zhu, et al, ). In all samples, an increased peak area percentage was observed between 10 and 100 ms in the end of storage, especially in the control group, which indicated that more flowing water is released due to the broken structure and the weakened water–solid interaction (Li et al, ).…”

“…In treated groups, the antimicrobial agents delayed the destruction of gluten protein by inhibiting the growth of microbes. Besides, there was a slight increase in hardness during storage (eg: 36 hr, in control), which might be related to the water loss (Hu, Wei, & Chen, ). Additionally, due to the water permeability of plastic bags, the water may diffuse to the surrounding atmosphere and led to the increase in hardness (Bai et al, ).…”

“…The initial L* value of control and treated groups were 65.64, 72.20, and 71.91 respectively. The decrease in L* value and the increase in a* value of HBFN were mainly due to the oxidant browning of polyphenol oxidase in the mixed flour (Asenstorfer, Appelbee, & Mares, ; Hu et al, ). Polyphenols were oxidized by polyphenol oxidase and formed color substances.…”

“…In treated groups, the antimicrobial agents delayed the destruction of gluten protein by inhibiting the growth of microbes. Besides, there was a slight increase in hardness during storage (eg: 36 hr, in control), which might be related to the water loss (Hu, Wei, & Chen, 2017).…”