Open AccessStudy on the shelf life and quality characteristics of highland barley fresh noodles as affected by microwave treatment and food preservatives
Author(s) -
Tuersuntuoheti Tuohetisayipu,
Wang Zhenhua,
Zheng Yanyan,
Wang Shuai,
Wang Ziyuan,
Wu Yan,
Liang Shan,
Li Xinping,
Zhang Min
Publication year - 2019
Publication title -
food science and nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 27
ISSN - 2048-7177
DOI - 10.1002/fsn3.1151
Subject(s) - shelf life , food science , preservative , moisture , propionate , microwave , water activity , chemistry , water content , physics , geotechnical engineering , organic chemistry , quantum mechanics , biochemistry , engineering
In this work, the effect of microwave (MW), ε‐poly‐L‐lysine (ε‐PL), calcium propionate (CP), and their combinations on the shelf life and quality characteristics of highland barley fresh noodle (HBFN) was studied. Firstly, the mixed flour was treated by MW (800 W) for different time. Subsequently, HBFN was prepared by mixing flour and sterilized water with addition of 0.04% ε‐PL combined with different concentrations of CP (0.025%, 0.020%, 0.015%) and stored at 25 ± 1°C. Changes of total plate count (TPC), moisture content, water state, textural properties, color, and pH in HBFN were monitored during storage. The results indicated that microwave treatment (40 s) provided 30% reduction of initial TPC of the flour without decline of noodle quality. Shelf life of HBFN treated with MW + ε‐PL (0.04%) + CP (0.02%/0.025%) reached 80 and 88 hr, respectively, and had good edible qualities during storage.