Study on the shelf life and quality characteristics of highland barley fresh noodles as affected by microwave treatment and food preservatives

作者：Tuohetisayipu Tuersuntuoheti, Zhenhua Wang, Yanyan Zheng, Shuai Wang, Ziyuan Wang, Yan Wu, Shan Liang, Xinping Li, Min Zhang · 发表于：Food Science & Nutrition · 年份：2019 · DOI：10.1002/fsn3.1151 · 被引用次数：33 · 研究领域：Biopolymer Synthesis and Applications、Food Quality and Safety Studies、GABA and Rice Research

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.