储藏方式与时间对鲜湿熟面条品质影响

Effects of Storage Methods and Time on the Quality of Fresh Cooked Noodles

探讨了鲜湿熟面条在储藏方式为常温(25℃)、冷藏(4℃)、冻藏(-18℃),储藏时间为8 d的条件下品质的变化。测定指标有酸度、TPC、白度、TPA、感官评定。试验结果表明:熟面条酸度变化与微生物繁殖呈正相关,常温储藏熟面条酸度随储藏时间延长而增大,而其他2种储藏方式基本保持不变;TPC方面,常温储藏湿面条在储藏2 d后开始发生腐败变质,而冷藏和冻藏环境仍然保持较低污染水平;白度方面,冻藏熟面条白度值明显高于其他2种方式,而冷藏和常温储藏面条经过复热后白度值增加,达到冻藏的白度水平;质构方面,冷藏使得面条硬度、弹性增大,而冻藏使面条各指标值剧烈下降,成为影响感官评定的最主要因素,同时常温与冷藏储藏面条的硬度随时间延长逐渐增大,弹性随时间延长而降低。

The quality of fresh cooked noodles in different storage environments and storage time was investiga- ted. The different storage methods were room temperature（25℃ ） , chilled （ -4℃ ） , frozen （ - 18℃ ） , and the stor- age time was 8 days. The research index included the acidity, TPC, color, TPA, and the sensory evaluation. The resuits showed that： the noodles acidity changed was significantly correlated with the propagation of microorganisms. The acidity value of room temperature storage increased with the storage time extended. In terms of the TPC, the room temperature storage noodle occurred spoilage in 2 days, while the refrigeration and frozen environment remain lower pollution levels. For the color, the whiteness value of frozen noodles was significantly higher than the other two sam- pies, and after reheated the value could increase the level of frozen storage before reheated. The method of refrigerated made significant increased in noodle＇ hardness and springing while the way of frozen was on the contrary that may- be the most important factor affected the sensory evaluation.