| Fresh wet noodle(FWN) has always been welcomed among a wide range of consumers with the unique chewy texture and good taste,however,the short shelf-life of which has seriously restricted the industrial production of FWN production.In this paper,changes in microorganism and quality of FWN during storage were firstly studied.The effects of the slightly acidic electrolyzed water(SAEW) mixing,thermal dehydration treatment,different additives,and packaging materials on microorganism and quality of FWN were studied respectively.Firstly,changes in microorganism and quality of FWN under different temperatures during storage were studied.The results showed that the number of bacterial,molds,and yeasts of FWN increased firstly and then got slowly during storage;the total plate counts(TPC)respectively exceeded microbial threshold within 7,3,1 days under the conditions of 4,10 and 25?.Acidity and stickiness of FWN were gradually increased,and L*value,and sensory score of FWN were gradually decreased during storage;protein of FWN was partly degraded,and the peak viscosity gradually decreased,and water migration slowed down during storage.Changes in quality parameters of FWN tended to be slow under refrigerated temperature.Secondly,the effects of SAEW on the microorganism and quality of FWN were studied.Results showed that SAEW mixing could significantly(p<0.05)reduce the initial microorganism content,and the shelf-life of FWN was extended to 5-6 days.The hardness and tensile strength of FWN were increased after dough mixing with SAEW.The results of the effects of SAEW on the components showed the peak viscosity of starch decreased first and then increased;the SDS extractable rate of gluten decreased,which showed that the polymerization of protein was promoted after dough mixing with SAEW;scanning electron microscope(SEM) showed that the protein and starch were tightly combined.The effects of thermal dehydration treatment on the microorganism and quality of FWN were also studied.Results showed that the number of initial microorganisms significantly decreased(p<0.05) as the increase of dehydration temperature and humidity,and the shelf-life of FWN was extended to 14-15 days.Thermal dehydration treatment could significantly(p<0.05) improve the color and stickiness of FWN.FWN treated by thermal dehydration still kept the "raw noodle" characteristic;SEM showed that the surface of FWN treated by thermal dehydration became continuous and dense,and the starch granules were fully inside the protein network of FWN.The hardness and tensile strength of FWN treated by the thermal dehydration were increased,and the cooking loss rate and the water uptake index of which were decreased.Then,the effects of additives on the microorganism and quality of FWN were studied.Results showed the growth of the microorganisms in FWN could be inhibited by alcohol,sodium lactate,and monosodium fumarate.and the antibacterial effect of which was increased as the increase of the addition amount.The shelf-life could be extended to 12?13 days when the alcohol concentration was 3%.Alcohol combining sodium lactate,and monosodium fumarate respectively had synergistic antibacterial effect;moreover,the antibacteriml effect of 3% alcohol combining 0.24% sodium lactate was the best,the shelf-life extended to 25 days.In addition,the effects of packaging materials on the microorganism and quality of FWN were studied.Results showed the shelf-life of FWN was slightly extended as the increase of the barrier properties and;the moisture content and water activity of FWN packaged by the high barrier materials decreased at the pre-storage period;the hardness,tensile strength were more slowly changed.Finally,the changes in the microorganism and quality of FWN under optimal preservation conditions were investigated.Results showed that changes in the color,stickiness,texture and sensory quality of FWN were very slow during storage,and the shelf-life of FWN could be extended to 63?64 days. |
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