Impact of Salt Substitutes, Potassium Sorbate, and In-Pack Pasteurization on the Quality, Microbial Shelf Stability, Sensory Properties, and Microstructure of Sodium-Free and Low-Sodium Fresh Wheat Noodles

IF 2.8 Q2 FOOD SCIENCE & TECHNOLOGY

ACS food science & technology Pub Date : 2025-07-23 DOI:10.1021/acsfoodscitech.5c00447

Shin-Yong Yeoh*, Pei-Chuan Teh, Effarizah Esah, Maizura Murad and Azhar Mat Easa*,

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Abstract

High sodium (Na) intake is linked to hypertension and cardiovascular diseases, prompting reformulation of staple foods like noodles. This study investigated the synergistic effects of potassium sorbate (PS), two KCl-based salt substitutes (SS2, SS4), and in-pack pasteurization on Na-reduced fresh wheat noodles. Two formulations achieved regulatory compliance: HighPS-SS2 (low-Na, 808 mg Na/kg) and HighPS-SS4 (Na-free, 32 mg Na/kg). In-pack pasteurization (95 °C, 30 min) extended shelf life to 14 days (25 °C) and 56 days (4 °C) with microbial counts <2 log CFU/g. Both formulations maintained physicochemical properties comparable to the control (p > 0.05) while improving water-holding capacity. Microstructural analysis revealed that HighPS-SS2 formed a dense gluten network, while HighPS-SS4 showed increased porosity. Sensory evaluation detected differences only in saltiness perception. This integrated preservation strategy enables the production of healthier, shelf-stable noodles without compromising quality attributes.

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盐替代品、山梨酸钾和袋装巴氏灭菌对无钠和低钠新鲜小麦面条的质量、微生物货架稳定性、感官特性和微观结构的影响

高钠（Na）摄入量与高血压和心血管疾病有关，促使人们改变主食的配方，比如面条。本研究研究了山梨酸钾（PS）、两种kcl盐替代品（SS2、SS4）和袋装巴氏杀菌对钠还原新鲜小麦面条的协同效应。两种配方达到了法规要求：HighPS-SS2（低Na， 808 mg Na/kg）和HighPS-SS4（无Na， 32 mg Na/kg）。袋装巴氏灭菌（95°C， 30分钟）将保质期延长至14天（25°C）和56天（4°C），微生物计数<；2 log CFU/g。两种配方都保持了与对照相当的物理化学性质(p >；0.05)，同时提高持水能力。显微结构分析表明，HighPS-SS2形成了致密的面筋网络，而HighPS-SS4的孔隙率增加。感官评价仅检测到咸味感知的差异。这种综合保存策略使生产更健康，货架稳定的面条，而不影响质量属性。

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来源期刊

ACS food science & technology

CiteScore

3.30

自引率

0.00%

发文量