Yang Wen, Zhu Kexue, Guo Xiaona
State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China.
Foods. 2022 Oct 5;11(19):3093. doi: 10.3390/foods11193093.
The effect of bacteria content in wheat flour on shelf life and storage stability of fresh wet noodles (FWNs) was evaluated in this study. Nine kinds of wheat flour with different bacterial contents were selected to make FWNs. With the increase in total plate count (TPC) from 120 CFU/g to 5500 CFU/g in flour, the shelf life of FWNs decreased from 23 d to 9 d at 4 °C. During storage, the acidity increased, which was significantly correlated with the change of TPC (p < 0.05), and the pH value and L* value of FWNs decreased significantly (p < 0.05). Changes in viscosity characteristics of starch components were also detected, the higher the TPC in flour, the more obvious the viscosity decreased. Moreover, sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) showed that with the deterioration of FWNs, some low molecular weight protein subunits increased; texture analysis showed that the hardness of noodles increased firstly and then decreased, the adhesiveness increased and the springiness decreased during storage. In summary, choosing flour with low TPC to prepare FWNs can extend the shelf life and slow down the quality deterioration of FWNs during storage at 4 °C.
本研究评估了小麦粉中细菌含量对新鲜湿面条（FWNs）货架期和储存稳定性的影响。选择了9种细菌含量不同的小麦粉来制作FWNs。随着面粉中总菌数（TPC）从120 CFU/g增加到5500 CFU/g，4℃下FWNs的货架期从23天缩短至9天。储存期间，酸度增加，这与TPC的变化显著相关（p<0.05），FWNs的pH值和L*值显著降低（p<0.05）。还检测到淀粉成分粘度特性的变化，面粉中TPC越高，粘度下降越明显。此外，十二烷基硫酸钠聚丙烯酰胺凝胶电泳（SDS-PAGE）表明，随着FWNs的变质，一些低分子量蛋白质亚基增加；质地分析表明，面条的硬度先增加后降低，储存期间粘附性增加而弹性降低。综上所述，选择TPC低的面粉制备FWNs可以延长其货架期，并减缓4℃储存期间FWNs的品质劣化。
