Evaluation of the Storage Stability and Quality Properties of Fresh Noodles Mixed with Plasma-Activated Water

Foods

Yuchang Liu¹  Meng Ma¹  Man Li¹  Qingjie Sun¹  Yawei Wang¹ 

[1] School of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China;

关键词: fresh noodle;    plasma-activated water;    storage;    quality;   

DOI  :  10.3390/foods11010133

来源: DOAJ

【 摘 要 】

Enhancing the quality retention of fresh noodles remains challenging. In this study, we investigated the effect of dough mixing with plasma-activated water (PAW) of different activation times on the storage stability and quality characteristics of fresh noodles. It was found that the total plate count in the fresh noodles prepared by PAW (PAWN) showed no obvious inhibition during storage at 25 °C, but could be significantly reduced at 4 °C as compared with the control. The decrease in L* value and pH of the PAWN was significantly retarded during storage, indicating an enhanced storage stability. The stability time of dough mixed with PAW could be significantly improved. PAW treatment decreased the viscosity properties and setback value of starch, while enhancing the interaction of water and non-water components in fresh noodles. In addition, dynamic polymerization and depolymerization of proteins were detected in Size-Exclusion High-Performance Liquid Chromatography (SE-HPLC) profiles of PAWN. The hardness and adhesiveness of the cooked noodles decreased, while the springiness significantly increased. These results implied the potential of PAW in improving the storage stability and quality of fresh noodles.

【 授权许可】

Unknown