Quality changes in fresh noodles prepared by different heat treatments during storage

Abstract

The effects of single heat treatment (98°C-4 min, before and after packaging) and double heat treatment (98°C-4 min +90°C-15 min) on the quality of fresh noodles during storage (25°C and 4°C) were investigated. The safe storage period was determined based on the microbial content. Heat treatment significantly reduced the bacterial content, water activity, polyphenol oxidase activity, total polyphenols content, acidity, and fat acidity value of fresh noodles during storage, and improved the texture and cooking properties of fresh noodles, especially the double heat treatment. Additionally, double heat treatment combined with low-temperature storage could effectively prolong the noodle shelf-life. Practical applications Fresh noodles are prone to spoilage and enzymatic browning during storage. Heat treatment, as one of the popular physical preservation technologies, can solve these problems effectively. At present, heat treatment technology is mainly used in the processing of fresh pasta, and its application in fresh noodles especially the influence of heat treatment on the quality of fresh noodles during storage has not been reported. In order to improve the quality and shelf life of fresh noodles, different heat treatments combined with packaging technology and low-temperature storage were investigated in this study. This study could provide useful information for applying heat treatment on extending the shelf life of fresh noodles.