Microorganisms Variation And Control Technology Of Castanea Mollissima Cake During Storage

In recent years, Castanea Mollissima cake become more and more popular because of its unique flavor and nutritional properties. However, the development of Castanea Mollissima cake was restricted to some extent, the major cause attributed to its own short shelf life for its deterioration by microorganism. In our work, the main factors which could effect on the shelf life of Castanea Mollissima cake obviously were investigated systematically, they were including manner of packing, Aw, and storage temperature, the fundamental purpose was to improve the shelf life and quality indirectly. The main results are as follows:(1) It was well known that the manner of packing would influence the shelf life of food products, and the theory was confirmed in our study absolutely. The shelf life of Castanea Mollissima cake could be delayed obviously under the packaging of nitrogen comparison with our control group when the storage temperature was25℃±2℃. However, it is difficult to suggest the mechanism because of composite factors, including Aw, temperature of storage, and so on.(2) The sensory quality and microorganism to Castanea Mollissima cake was studied under different water activity. Results show that the microorganism was growth and reproduction within10days with Aw is0.94of Castanea Mollissima cake, and the sensory quality was also declined. While, the other two groups(Aw is0.85and0.90) kept well sensory quality without any microorganism within30days. Thus, the spoilage of Castanea Mollissima cake was not existed basically.(3) Generally speaking, the factor of storage temperature is one of the important reason which effect on the shelf life of Castanea Mollissima cake obviously. In this study, the effect of storage temperature(room temperature,25℃±2℃K35℃±2℃) was also carried out for its sensory quality and variation of microorganism. The results suggested that it was significantly for our samples when Aw was higher than other groups. The effect of storage temperature is significantly on total bacterial and mould count when the value of Aw was0.94for Castanea Mollissima cake. Especially, the storage temperature was35℃±2℃and25℃±2℃respectively. In addition, the effect of storage temperature was not obvious when the value of Aw was lower than0.90. Consequently, it was necessary to consider overall factors, influenced on the shelf life of Castanea Mollissima cake, including Aw, storage temperature and manner of packing.