Effects of composite preservatives, CO2-filled packaging and heat convection treatments on the shelf life and physicochemical properties of fresh raw noodles.

This study aimed to investigate the effects of four combined treatments (A, CO₂-filled packaging and heat convection treatments; B, composite preservatives and CO₂-filled packaging treatments; C, composite preservatives and heat convection treatments; D, composite preservatives, CO₂-filled packaging and heat convection treatments) on the shelf life and quality characteristics of fresh raw noodles. The Group D could preserve the fresh raw noodles for more than 17 days at 25 °C by inhibiting the growth of bacteria and mold, affecting the migration of moisture, and reducing the water activity and the free water content. In addition, gelatinization temperature increased from 91.4 to 94.5 °C with the extension of storage time (17 d), while enthalpy of noodles decreased from 0.77 J/g to 0.41 J/g and peak viscosity decreased from 2124.3 cP to 1523.2 cP with the extension of storage time. The sensory properties of the stored noodles during shelf life could be maintained to a certain extent, and the texture properties of Group C and D noodles kept stable during storage compared with those before storage. In particular, the quality of Group D noodles was superior to the quality of other test noodle groups. In brief, the combination treatment in Group D could greatly delay deterioration time to 17 d and improve the quality of fresh raw noodles. However, more comprehensive and detailed studies are needed to deeply understand the effects of this combination treatment on the quality of noodles during storage. [ABSTRACT FROM AUTHOR]