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KMID : 1134820100390091373
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Journal of the Korean Society of Food Science and Nutrition
2010 Volume.39 No. 9 p.1373 ~ p.1378
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Effects of Activated Calcium on the Quality and Shelf-life of Wet Noodle
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Sung Ji-Hye
Kim Rosa
Moon Ji-Hye
Park Ho-Young
Choi Hee-Don
Kim Yoon-Sook
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Abstract
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This study investigated the utilization of activated calcium (AC) as preservatives for wet noodle manufacturing. The quality characteristics and shelf-life of wet noodle made with sterilized distilled water, 5% alcohol, 0.1% AC plus 5% alcohol, 0.2% AC plus 5% alcohol, and 0.2% AC were evaluated. The total microbial count and pH value of wet noodle were determined during storage at 10℃. During storage at 10℃ for 42 days, pH of wet noodles was slightly decreased with increased storage periods. The pH values of wet noodles made with AC were higher than the others. Instrument textural characteristics (hardness, adhesiveness, springiness, cohesiveness, gumminess, and chewingness) were measured and were not significantly changed during storage period. The total microbial counts in wet noodles increased with extended storage duration. With AC, microbial growth rate were decreased compared to the control for whole storage period. In sensory evaluation, a little difference was shown between control and AC or alcohol containing wet noodles and no significant differences during the storage period. It was concluded that shelf-life of wet noodles was extended two-fold or more by adding AC for storage at 10℃.
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KEYWORD
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wet noodle, shelf-life, activated calcium, storage
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