Quality of Spinach-fortified Fresh Noodles under Different Storage Conditions
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Abstract:
Taking spinach-fortified fresh noodles as the research object, and the water content, water activity, pH, acidity, color, chlorophyll content, sensory attributes, and colony counts as assessment indicators, the effects of three storage methods (lighting, darkness and CO2) on product quality were studied at 4 ℃ and 25 ℃. The experimental results showed that the water content, water activity, pH, color, chlorophyll content and sensory attributes of the spinach-fortified fresh noodles declined gradually, while the acidity and colony count increasing gradually, with the prolongation of storage time at 4 ℃ and 25 ℃ under the three storage conditions. The products quality was the best under the storage at 4 ℃ and with CO2. The sensory score and the total number of colonies were 7.1 and 8.7×104 CFU/g, respectively, after the storage for 5 days (the turning point of product quality). The sensory quality and the total number of colonies of the spinach-fortified fresh noodles were correlated to the moisture content, acidity, water activity, pH, total chlorophyll content, chlorophyll a content, chlorophyll b content, L* value, a* value, b* value of the product. This study provides important data support for extending the shelf life and breakthrough in technical bottleneck restricting industrial development through investigating storage quality under different storage conditions.
