Kesan pembungkusan dan tempoh penyimpanan beku terhadap mutu kuih pau

W. Mohd. Ariff, I. Zaidah, M. K. Foo, I' Khatijah, M. Hasnah dan M. Rokiah

Abstract

The bun locally known as 'kuih pau' was stored at -24 °C for 6 months, in steamed and unsteamed forms. The steamed buns were packed in oriented polypropylene laminated with polypropylene (OPP/PP) 20:40 μ thick and in polyethylene (PE) 40 μ thick, which were inserted into a box (250 g/m²) as a secondary package.The unsteamed buns were packed in OPP/PP 20:40 μ thick and inserted into a box (250 g/m²). The quality of resteamed buns were evaluated organoleptically and mechanically after certain priods of storage. Microbiological teste were conducted at 0 day and at the end of storage. The steamed bun packed in OPP/PP and PE with the box as a secondary package can be stored for 6 months at -24 °C.

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