Delineating the physico-chemical, structural, and water characteristic changes during the deterioration of fresh noodles: Understanding the deterioration mechanisms of fresh noodles.
In this study, changes in fresh noodles during storage were evaluated at the physico-chemical, structural, and molecular levels. An increase in TPC and decrease in L(∗) value mostly occurred during the first 24h; the pH value significantly decreased (P<0.05) and proteins were partially depolymerized with the deterioration of fresh noodles, as evidenced by free amino acid determination and SDS-PAGE. Changes were also detected in the pasting and viscosity properties of the starch component. Moreover, the water sorption isotherm of fresh noodles decreased during storage, and the NMR transverse relaxation peak shifted right with an increased peak area between 10 and 100ms. MRI images showed that with increased storage time, the original structure was damaged and water distribution became non-uniform and migrated to the surface. TPC, pH, and L(∗) value were selected as the visualized parameters to characterize the fresh noodle deterioration, based on the correlation and factor analyses.
School of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, Shandong Province, PR China; State Key Laboratory of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China. Electronic address: manliqau@163.com.
Man
M
Li
State Key Laboratory of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China.
Meng
M
Ma
State Key Laboratory of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China. Electronic address: kxzhu@jiangnan.edu.cn.
Ke-Xue
KX
Zhu
State Key Laboratory of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China.
Xiao-Na
XN
Guo
State Key Laboratory of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China.
Hui-Ming
HM
Zhou
D004591:Electrophoresis, Polyacrylamide Gel; D005504:Food Analysis; D061353:Food Storage; D006863:Hydrogen-Ion Concentration; D008279:Magnetic Resonance Imaging; D009682:Magnetic Resonance Spectroscopy; D011506:Proteins / Q000737:chemistry*; D013213:Starch / Q000737:chemistry*; D014783:Viscosity; D014867:Water
D011506:Proteins; D014867:Water; D013213:Starch
Deterioration; Fresh noodle; Protein; Quality change; Starch; Water characteristic