Synergistic Effects of Modified Atmosphere Packaging and Irradiation for Preserving Fresh Noodles
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Abstract:
In order to prolong the shelf life of fresh noodles, the effects of modified atmosphere packaging alone and in combination with irradiation technology on the quality and freshness of the fresh noodles were studied. The fresh noodles were packaged under different gas conditions (100% CO2, 70% CO2+30% N2, 50% CO2+50% N2), with the air-package as the control to measure the changes in the indicators such as total colony count, moisture content, and cooking characteristics over the storage at 28 ℃. The results showed that 70% CO2+30% N2 modified atmosphere packaging exerted a greater preservative effect, and could extend the shelf life of fresh noodles from 2 d to 3 d. Subsequently, the synergistic preservative effects of the modified atmosphere packaging and irradiation at different irradiation doses (1, 3, 5 kGy) on fresh noodles were investigated, with 70% CO2+30% N2 modified atmosphere packaging as a control. The results also showed that different doses of irradiation exhibited significant preservative effects, with 1~3 kGy capable of prolonging the shelf life of fresh noodles by 5~8 d, and 5 kGy prolonging by 11 d. However, 5 kGy led to a significant impact on other quality indicators of fresh noodles such as cooking characteristics, texture characteristics and sensory quality. Therefore, the combined use of modified atmosphere packaging and irradiation technology at the low irradiation dose of 1~3 kGy is recommended for preserving fresh noodles over the storage. This method can improve eating quality and prolong effectively the shelf life of the fresh noodles.
