Quality characteristics of fresh wet noodles treated with nonthermal plasma sterilization

Abstract

Nonthermal plasma treatment has been a widely acknowledged effective method for food sterilization. This study presents the potential of nonthermal dielectric barrier discharge (DBD) plasma treatment for sterilization of the surface of the fresh wet noodles (FWNs). The plasma treatment achieved a more than one logarithmic reduction of the total bacterial count and total mold count as measured by counting the total microorganisms and filamentous fungi, respectively. In addition, the qualities of FWNs exposed to nonthermal DBD plasma treatment had no undesirable changes to color, texture, acidity and water distribution as measured by a texture analyzer, color meter and low-field nuclear magnetic resonance (LF-NMR), respectively. Thus, nonthermal DBD plasma treatment is a promising alternative to the traditional sterilization method applied in FWN industry and provides a new idea for the preservation and processing of fresh food.