Study On The Fresh Packaging Of Fresh Noodles

Fresh noodles are favored by many consumers for their freshness,high nutritional value and delicious taste.However,due to the high moisture content of fresh noodles,so that the microorganisms grow rapidly and deteriorate easily,which seriously limits the industrial production of fresh noodles,so how to extend the shelf life of fresh noodles is an urgent problem in today’s food industry.In this paper,the effects of packaging materials,deoxygenated packaging,gas-conditioned packaging and antibacterial packaging on the shelf life of fresh noodles are systematically investigated with respect to the growth of microorganisms and their quality changes during the storage period.First,the effects of different composite packaging materials on microbial growth and quality changes of fresh noodles were studied.Four packaging materials,polyethylene film（PE）,polyethylene terephthalate（PET）/nylon（PA）/PE,PA/polyvinylidene chloride（PVDC）/PE and PVDC/PE,were used to package the fresh noodles,and the sensory evaluation,noodle color L*value（whiteness）,total bacterial colony count and moisture content of the different packaging materials were investigated by the fresh noodles in a refrigerated environment at 5°C during storage.The effects of different packaging materials on the freshness of fresh noodles were investigated.The results showed that the combined effect of PA/PVDC/PE film on freshness was outstanding.Then,the effect of the built-in deoxidant of the packaging bag on the quality of fresh noodles was investigated.PA/PVDC/PE film and PA/PVDC/PE film+deoxidizer were used to package the fresh noodles,and the effects of different packaging methods（with or without adding deoxidizer）on the chromaticity L*value,total bacterial colony and moisture content of the fresh noodles were investigated.The results showed that the addition of deoxidants in the packaging of fresh noodles was significantly more effective in inhibiting microbial growth compared to conventional without deoxidants,while it had little effect on other quality parameters.Secondly,the effects of different ratios of N₂ and CO₂ modified atmosphere packaging on the freshness preservation effect of fresh noodles under the storage condition of refrigeration at 5°C were studied,and the optimal gas ratio and modified atmosphere packaging technical parameters were finally determined.The results showed that the fresh noodles packed with 0%N₂+100%CO₂ gas conditioning showed better freshness preservation effect under the storage condition of 5°C,which could extend the freshness preservation period of fresh noodles to more than 7d.Finally,the films made of（polylactic acid）PLA/(poly（adipic acid/butylene terephthalate）PBAT-based films blended with chitosan（CS）and inorganic nano-Ag particles,respectively,were studied to package fresh noodles,and the chromaticity L*value,total bacterial colony and moisture content of fresh noodles were analyzed under 5°C refrigeration conditions,and the results showed that the PLA/PBAT-based films blended with silver nanoparticles The freshness preservation effect is relatively significant,which can extend the freshness retention period of fresh noodles to more than 7d.This paper provides a new idea and reference for the shelf-life extension technology of fresh noodle products by using common composite packaging materials combined with deoxidizer or modified atmosphere packaging to preserve fresh noodles,and it is the first time to apply antibacterial packaging materials to fresh noodle preservation,which lays a certain foundation for the industrial production of fresh noodles.