In order to explore the changes of water migration and edible quality of steamed bread with minced during storage under semi-vacuum packaging and cold storage at 4 ℃, low-field nuclear magnetic resonance (LF-NMR) and texture analyzer were used to analyze the quality of steamed bread with minced, and using principal component analysis (PCA) and cluster analysis method to conduct a comprehensive evaluation on the quality changes during storage of steamed bread with minced red bean. The results showed that there were differences in water distribution and quality indexes of steamed bread with minced red bean during different storage periods, and the coefficient of variation was different. These results indicated that steamed bread with minced red bean changes in varying degrees during storage. The correlation analysis revealed that, before reheating, the water states T21 and T22 in samples were positively correlated with specific volume, a*, b*, pH and water activity. Moreover, there was a significant correlation between T21, T22 and hardness and stickiness of samples after reheating. The principal component analysis revealed that the 9 indicators of samples before reheating were simplified to 2 principal components, and the contribution rate of cumulative variance was 85.80%. Besides, the 15 indexes of samples after reheating were simplified to 3 principal components, and the contribution rate of cumulative variance was 88.55%, can reflect most of the information about the quality of samples. Furthermore, cluster analysis could divide 9 physical and chemical indexes before reheating and 15 quality indexes after reheating into 3 categories respectively, and the quality of 0 d storage was similar to 3 d, and the quality of 5 d storage was similar to 7 d. Thus, it is feasible to evaluate the water migration and edible quality of steamed bread with minced red bean during storage and provide a new method for prolonging the shelf life of steamed bread with minced red bean.
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