Research progress on factors affecting the shelf life and preservation techniques of fresh wet noodles

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

Journal of Cereal Science Pub Date : 2025-05-30 DOI:10.1016/j.jcs.2025.104219

Zixi Wang , Luxuan Han , Aitong Wu , Ping Ma , Jing Yang , Chao Wang , Qun Shen , Qingyu Zhao

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引用次数: 0

Abstract

Fresh wet noodles have garnered significant attention recently due to their excellent taste and rich nutritional composition. However, fresh wet noodles are highly susceptible to microbial contamination during storage, resulting in a short shelf life and restricting their market development. Therefore, understanding the factors affecting the shelf life of fresh wet noodles and corresponding preservation techniques is crucial for processing and producing fresh wet noodles. This research reviews the factors influencing the shelf life of fresh wet noodles during storage, including microorganisms, water activity, enzymes, acidity, and temperature. Furthermore, current preservation technologies used for antimicrobial, lowering water activity, inhibiting enzyme reactions, and improving the quality of noodles as well as advantages limitations, challenges, and future perspectives are also presented in this study to provide insights and references for producing and applying fresh wet noodles in the food industry.

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鲜湿面保质期影响因素及保鲜技术研究进展

新鲜湿面由于其优良的口感和丰富的营养成分，最近引起了人们的极大关注。然而，鲜湿面在储存过程中极易受到微生物污染，导致其保质期短，制约了其市场发展。因此，了解影响鲜湿面保质期的因素及相应的保鲜技术对鲜湿面的加工生产至关重要。本文综述了影响鲜湿面在贮藏过程中保质期的因素，包括微生物、水分活性、酶、酸度和温度。此外，本研究还介绍了目前在抗菌、降低水活性、抑制酶反应、提高面条品质等方面的保鲜技术，以及它们的优势、局限、挑战和未来展望，以期为食品工业中新鲜湿面条的生产和应用提供见解和参考。

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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.