Quality characteristics of fresh noodles as affected by modified atmosphere packaging

• Autor(a) principal: LI,Yana
• Data de Publicação: 2022
• Outros Autores: WU,Kaixuan, LI,Zenghui, WANG,Xiao, CHEN,Zhiwei
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Food Science and Technology (Campinas)
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101267
• topic: modified atmosphere packaging; fresh noodles; quality; preservation

Abstract The modified atmosphere packages (MAP) was used to preserve the fresh noodles and the effect of atmosphere ratio (N2: CO2 = 0:100, 20:80, 30:70, 40:60 or 50:50) on noodle quality was investigated with normal packages as control. The results showed that the MAP could significantly extend the shelf life of fresh noodles up to at least 7 d, compared with the control. On the 7th day of storage, the elasticity and hardness gradually decreased with the increase of N2: CO2 ratio (P > 0.05) even if the MAP group were poor than the control (P > 0.05). In terms of water content, on the 7th day of storage, the decrease of 0:100 group and 20:80 group was less than that of control group (P < 0.05), and the effect of water retention was better. On the 7th day of storage, pH in the MAP group decreased less than that in the control group (P < 0.05). During the same storage period, the inhibition effect of the 0:100 group was significantly higher than that of the control group (P < 0.05), while the L* values decreased less in the 0:100 and 30:70 groups than in the control group (P < 0.05).