Influence of Composite Biopreservatives on the Preservation Effect and Quality Changes of Fresh Wet Noodles

Abstract

Due to the high water content of fresh wet noodles, it is easy for microorganisms to breed and spoil, and quickly loses its edible value. The effect of composite biopreservatives such as chitosan, Nisin and tea polyphenols and their formula on shelf-life and storage quality of fresh wet noodles was investigated in this study. The results showed that the prescription 0.25% chitosan, 0.025% Nisin and 0.012% tea polyphenols can prolong the fresh wet noodles shelf-life to 48 hours under room temperature and relative humidity 60%, and the total number of colonies was less than 5.0 lg (CFU/g), which complied with national standards. However, under the same conditions, the total number of colonies of CK group have exceeded the national standard within 12 hours and the water absorption rate decreased by 26.07% whose edible value was lost.

Keywords

• fresh wet noodle
• composite biopreservative
• shelf-life
• quality