The combined effect of acid and mild heat treatment on the shelf-life and quality of fresh wet noodles

IF 3.9 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Cereal Science Pub Date : 2024-07-01 DOI:10.1016/j.jcs.2024.103980

Qi-Xi Tan , Xiao-Na Guo , Ke-Xue Zhu

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Abstract

In this research, changes in microbial shelf-life and quality characteristics of fresh wet noodles (FWNs) were analyzed under acid and different mild heat treatment conditions. Acid combined with heat treatment at 50 °C for 30 min extended the shelf-life of FWNs by 30–40 d and effectively delayed the color deterioration of FWNs. The water absorption of FWNs was reduced by the mild heat treatment. Meanwhile, the cooking loss of the noodles and hardness significantly (p < 0.05) increased. Differential scanning calorimetry (DSC) analysis showed that the gelatinization enthalpy of the starch in FWNs decreased and the gelatinization temperature increased. The X-ray diffraction (XRD) results showed that the crystallinity of the starch decreased from 27.51% to 24.2% after mild heat treatment. In addition, it was observed by confocal laser scanning microscope that the mild heat treatment made the gluten networks more continuous. The free sulfhydryl content of noodles showed a decreasing trend, while the sodium dodecyl sulfate-extractable protein (SDS-EP) value was also significantly (p < 0.05) reduced. Overall, the combination of mild heat treatment with acid extended the shelf-life of FWNs and had less impact on their quality.

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酸和低温热处理对新鲜湿面条保质期和质量的综合影响

本研究分析了酸和不同温和热处理条件下新鲜湿面条（FWNs）微生物货架期和质量特性的变化。酸与 50 ℃ 30 分钟的热处理相结合，可将新鲜湿面条的货架期延长 30-40 d，并有效延缓新鲜湿面条的颜色劣变。轻度热处理降低了全麦网的吸水率。同时，面条的蒸煮损失和硬度显著增加（p < 0.05）。差示扫描量热法（DSC）分析表明，FWNs 中淀粉的糊化焓降低，糊化温度升高。X 射线衍射（XRD）结果表明，经温和热处理后，淀粉的结晶度从 27.51% 降至 24.2%。此外，共聚焦激光扫描显微镜观察到，温和热处理使面筋网络更加连续。面条中的游离巯基含量呈下降趋势，而十二烷基硫酸钠提取蛋白（SDS-EP）值也显著降低（p < 0.05）。总之，温和热处理与酸的结合延长了全脂奶粉的保质期，对其质量的影响较小。

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来源期刊

Journal of Cereal Science 工程技术-食品科技

CiteScore

7.80

自引率

2.60%

发文量

163

审稿时长

38 days

期刊介绍： The Journal of Cereal Science was established in 1983 to provide an International forum for the publication of original research papers of high standing covering all aspects of cereal science related to the functional and nutritional quality of cereal grains (true cereals - members of the Poaceae family and starchy pseudocereals - members of the Amaranthaceae, Chenopodiaceae and Polygonaceae families) and their products, in relation to the cereals used. The journal also publishes concise and critical review articles appraising the status and future directions of specific areas of cereal science and short communications that present news of important advances in research. The journal aims at topicality and at providing comprehensive coverage of progress in the field.