Effect of Plasma Activated Water and Microwave Synergistic Treatment on the Characteristics of Fresh and Wet Noodles
The article examined the effects of different treatments on the characteristics of fresh and wet noodles.The brightness value of the noodles,polyphenol oxidase(PPO)activity,water distribution,protein secondary structure,polyphenol content,and free thiol content were used as measurement indicators.The results showed that the noodles with plasma-activated water(PAW)and microwave synergistic treatment had the best quality characteristics,with the slowest change in L value and the strongest ability to inhibit PPO activity.The weakly bound water and free water content decreased by 3.5％and 12.8％,respectively.The α-spiral structure has decreased by 50.2％,β-folding β-corner and irregular curled structure increased by 6.2％,13.5％,and 48.1％,respectively,while the content of free polyphenols and free thiol groups decreased by 44.1％and 29.3％,respectively.The results of the total bacterial count measurement showed that PAW treatment alone had a better inhibitory effect on microorganisms than microwave treatment alone,but the synergistic effect of the two showed better antibacterial effect,and the growth logarithm of microorganisms was the slowest.Through the collaboration of the two,the quality characteristics of fresh and wet noodles have been significantly improved,providing practical reference for improving the quality and extending the shelf life of fresh and wet noodles.
plasma-activated watermicrowave processingfresh and wet noodlesquality characteristics
万方数据
维普
