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等离子体活化水对鲜面条储存稳定性及品质特性的影响评估

Evaluation of the Storage Stability and Quality Properties of Fresh Noodles Mixed with Plasma-Activated Water.

作者信息

Wang Yawei, Liu Yuchang, Li Man, Ma Meng, Sun Qingjie

机构信息

School of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China.

出版信息

Foods. 2022 Jan 5;11(1):133. doi: 10.3390/foods11010133.

DOI:10.3390/foods11010133
PMID:35010258
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC8750178/
Abstract

Enhancing the quality retention of fresh noodles remains challenging. In this study, we investigated the effect of dough mixing with plasma-activated water (PAW) of different activation times on the storage stability and quality characteristics of fresh noodles. It was found that the total plate count in the fresh noodles prepared by PAW (PAWN) showed no obvious inhibition during storage at 25 °C, but could be significantly reduced at 4 °C as compared with the control. The decrease in value and pH of the PAWN was significantly retarded during storage, indicating an enhanced storage stability. The stability time of dough mixed with PAW could be significantly improved. PAW treatment decreased the viscosity properties and setback value of starch, while enhancing the interaction of water and non-water components in fresh noodles. In addition, dynamic polymerization and depolymerization of proteins were detected in Size-Exclusion High-Performance Liquid Chromatography (SE-HPLC) profiles of PAWN. The hardness and adhesiveness of the cooked noodles decreased, while the springiness significantly increased. These results implied the potential of PAW in improving the storage stability and quality of fresh noodles.

摘要

提高鲜面条的品质保留率仍然具有挑战性。在本研究中，我们研究了面团与不同活化时间的等离子体活化水（PAW）混合对鲜面条储存稳定性和品质特性的影响。结果发现，用PAW制备的鲜面条（PAWN）中的总菌落数在25℃储存期间没有明显抑制作用，但与对照组相比，在4℃时可显著降低。PAWN的 值和pH在储存期间的下降明显延迟，表明储存稳定性增强。与PAW混合的面团的稳定时间可显著提高。PAW处理降低了淀粉的粘度特性和回生值，同时增强了鲜面条中水和非水成分之间的相互作用。此外，在PAWN的尺寸排阻高效液相色谱（SE-HPLC）图谱中检测到蛋白质的动态聚合和解聚。熟面条的硬度和粘附性降低，而弹性显著增加。这些结果表明PAW在提高鲜面条储存稳定性和品质方面具有潜力。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/1fc4/8750178/1594772e4933/foods-11-00133-g008.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/1fc4/8750178/d3d50229f1f0/foods-11-00133-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/1fc4/8750178/11e4cc68c1ff/foods-11-00133-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/1fc4/8750178/f16cb4d88af1/foods-11-00133-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/1fc4/8750178/ef80bc70f289/foods-11-00133-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/1fc4/8750178/420931309213/foods-11-00133-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/1fc4/8750178/6236d0db06e8/foods-11-00133-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/1fc4/8750178/14aebc4cadad/foods-11-00133-g007.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/1fc4/8750178/1594772e4933/foods-11-00133-g008.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/1fc4/8750178/d3d50229f1f0/foods-11-00133-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/1fc4/8750178/11e4cc68c1ff/foods-11-00133-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/1fc4/8750178/f16cb4d88af1/foods-11-00133-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/1fc4/8750178/ef80bc70f289/foods-11-00133-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/1fc4/8750178/420931309213/foods-11-00133-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/1fc4/8750178/6236d0db06e8/foods-11-00133-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/1fc4/8750178/14aebc4cadad/foods-11-00133-g007.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/1fc4/8750178/1594772e4933/foods-11-00133-g008.jpg

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