摘要
研究生鲜面贮藏过程中颜色、质地、蒸煮特性以及水分分布和微生物的变化,并进行相关性分析。结果表明,生鲜面在贮藏过程中表观指标表现为亮度变暗,硬度、剪切力和拉断力最终变小,蒸煮特性明显下降。采用低场核磁共振技术研究生鲜面中水分分布规律,得到在贮藏期间水分子与其他组分结合变得紧密,自由水含量、信号幅度显著增加(P<0.05),促进弱结合水向自由水转变。此外,菌落总数和霉菌总数在贮藏期间均增长迅速。生鲜面的表观指标同内部变化有显著的相关性,在常温条件下贮藏24 h是生鲜面品质劣变的转折点。研究结果为生鲜面保鲜技术研究提供了一定指导依据。
The purpose of this work was to study the quality changes of fresh noodles in terms of color, texture, cooking quality, water distribution and microbiological parameters during storage at room temperature. Besides, we also determined the correlation among these quality characteristics. The results indicated that the brightness of fresh noodles declined during the storage. The hardness, shear stress and tensile strength were lowered finally. In addition, cooking quality of fresh noodlesbecame worse. Low field nuclear magnetic resonance (LF-NMR) measurements showed that the binding between waterand other components became closer. Meanwhile, free water and signal amplitude were increased significantly (P < 0.05)and the transformation of weakly bound water into free water was facilitated. Total colony number and total mold countgrew rapidly. A significant correlation existed between the exterior appearance and interior quality of fresh noodles. The shift of fresh noodle quality occurred after 24 h of storage at room temperature. These findings can lay a foundation for the preservation of fresh noodles.
作者
李运通
陈野
李书红
姚珩
朱慧
陈玥
LI Yuntong;CHEN Ye;LI Shuhong;YAO Heng;ZHU Hui;CHEN Yue(College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2017年第1期258-262,共5页
Food Science
基金
天津食品安全低碳制造协同创新中心项目(001)
关键词
生鲜面
常温贮藏
保鲜
水分分布
fresh noodle
storage at room temperature
preservation
water distribution
