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Combination use of the microwave irradiation and preservatives effect on the shelf life and quality of Qingke barley fresh noodles stored at low temperature

Abstract The combination effect of microwave (MW) irradiation, ε‐poly‐L‐lysine (ε‐pL) and calcium propionate (CP) on the shelf life and quality of Qingke barley fresh noodles (QBFN) stored at 4 ± 1 ℃ were investigated in terms of total plate count (TPC), bacterial diversity, water characteristics, and noodle qualities. The results showed that the initial TPC of the control and MW + ε‐pL + CP groups were 4.40 log CFU/g and 3.75 log CFU/g, respectively. The combination of MW, ε‐pL and CP effectively inhibited the growth of microorganisms, and the shelf life of the MW + ε‐pL + CP group extended from 6 days (control) to 12 days. Compared with the control, the MW + ε‐pL + CP group maintained the better noodle quality, color, cooking quality and relatively higher abundance of strong bound and weakly bound water during the storage.


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