鲜熟面条贮藏品质变化及货架期研究

Quality Changes and Shelf Life of Fresh Cooked Noodles During Storage

为了明确鲜熟面条在不同贮藏温度下品质指标的变化情况,确定出不同贮藏温度下鲜熟面条的货架期,将制作好的鲜熟面条分别于0、4、10、15、20、25℃条件下贮藏,定期取样,测定其感官品质、pH值、质构品质和菌落总数,分析各项指标随贮藏时间的变化及其差异。结果表明,不同贮藏温度下,随着贮藏时间的延长,鲜熟面条的感官品质、pH值、弹性和黏聚性逐渐降低,硬度则先增大后减小,菌落总数逐渐增大;在0、4、10、15、20、25℃的贮藏条件下,鲜熟面条的货架期分别为126、91、17、11、5、4 d;pH值、菌落总数是评价鲜熟面条货架期较好的指标,其阈值分别为6.24和10^(5.87)CFU/g;温度对鲜熟面条品质及货架期有显著影响,低温(0、4℃)贮藏可使鲜熟面条货架期延长至3个月以上。

In order to study the quality change and determine the shelf life of fresh cooked noodles at different storage temperature, the sensory quality, value of pH, texture properties, and total plate count （ TPC ） of fresh cooked noodles stored at 0,4,10,15,20 and 25 ℃ respectively were investigated at frequent intervals. Then the changes and differences of each indicator along with time were analyzed. The results showed that the sensory quality, value of pH, springiness,and cohesiveness of fresh cooked noodles gradually decreased, the hardness increased firstly then de- creased ,and the microorganisms increased with the time. The shelf life of fresh cooked noodles stored at 0,4,10,15, 20 and 25 ℃were 126,91,17,11,5 and 4 d, respectively. The value of pH and TPC can be used as indexes to deter- mine the shelf life of fresh cooked noodles, and the threshold were 6.24 and 10^5. 87 CFU/g, respectively. Temperature had a significant effect on the quality and shelf life of fresh cooked noodles. Low temperature （0,4 ℃ ） could extend the shelf life of fresh cooked noodles to beyond three months.