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

Tuohetisayipu Tuersuntuoheti; Zhenhua Wang; Yanyan Zheng; Shuai Wang; Ziyuan Wang; Yan Wu; Shan Liang; Xinping Li; Min Zhang

doi:10.1002/fsn3.1151

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

Food Sci Nutr. 2019 Jul 30;7(9):2958-2967. doi: 10.1002/fsn3.1151. eCollection 2019 Sep.

Authors

Tuohetisayipu Tuersuntuoheti^{1

2}, Zhenhua Wang^{1

2}, Yanyan Zheng^{1

2}, Shuai Wang^{1

2}, Ziyuan Wang^{1

2}, Yan Wu^{1

2}, Shan Liang^{1

2}, Xinping Li^{1

2}, Min Zhang^{1

2}

Affiliations

¹ Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China.
² Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing China.

Abstract

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.

Keywords: highland barley fresh noodles; microwave; noodle quality; shelf life; ε‐poly‐L‐lysine.