The Regulation of a Compound Color-protecting Agent on the Storage Quality of Fresh Spinach Noodles
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Abstract:
In this study, the effects of the amounts of sodium chloride, sodium D-isoascorbate and sodium copper chlorophyll on the color and quality of fresh spinach noodles were investigated using color difference and sensory score as the target parameters, along with the synergistic effect of the three additives on the color and quality of spinach fresh noodles. The study showed that under the conditions of 25 ℃ and 4 ℃, the optimized formula obtained through the orthogonal experiments was: 0.06% of sodium D-isoascorbate, 0.015% of sodium copper chlorophyll, and 1.50% of sodium chloride. The confirmatory experiments revealed that at the storage temperature of 25 ℃ and 4 ℃, the activities of polyphenoloxidase and peroxidase in the fresh spinach noodles were significantly inhibited compared with the control group; the total number of bacterial colonies in fresh spinach noodles reached 5.41±0.04 lg(CFU/g) during the 2-day storage at 25 ℃, but below 5.48 lg(CFU/g) during the 28-day storage at 4 ℃; For the same storage time, the total number of colonies were lower than that of the control group while the storage environment at 4 ℃ seemed more suitable for storing fresh noodles. In the meantime, the acidity of the optimal group was 1.47 mL/10 g within the 3-day storage at 25 ℃, and was 1.23 mL /10 g within the 21-day storage at 4 ℃, both of which were lower than that of the control group. In addition, the chlorophyll content and pH were higher than those of the control group, indicating that the compound color-protecting agent proposed in this study has a positive effect on the color and quality changes of fresh spinach noodles during storage. In this study, the influences of the compound color-protecting agents on the color and quality changes of fresh spinach noodles during the storage process were examined, which provides s theoretical support for the commercial development of agents for product color protection and shelf-life extension.
