期刊
FOOD RESEARCH INTERNATIONAL
卷 140, 期 -, 页码 -出版社
ELSEVIER
DOI: 10.1016/j.foodres.2020.109980
关键词
High moisture food; Microbial community structure; High-throughput sequencing; Shelf life; Sensory evaluation
资金
- Jiangsu Agricultural Industry Technology System [JATS-2019-442]
- Priority Academic Program Development of Jiangsu Higher Education Institutions [080820830]
The study showed that treating wet starch noodles with sodium dehydroacetate and storing at low temperature can extend shelf life and reduce mold spoilage. Molds were found to have higher spoilage potential than bacteria and yeasts in wet starch noodles.
Shelf life, storage stability and microbial growth of wet starch noodles during storage were investigated, and spoilage microbiota was also analyzed to further reveal the decisive factor shaping the microbial community. Sensory analysis and microbiological results indicated that starch noodles treated with sodium dehydroacetate and stored at 4 degrees C could effectively delay the moldy decay and extend the shelf-life to 50 days, as compared to control and other treatments. In wet starch noodles, molds were found to have a higher spoilage potential than bacteria and yeasts. 16S rDNA sequencing revealed that preservatives, rather than temperature, could cause the significant difference (PERMANOVA p = 0.001) of spoilage bacterial community among samples and sodium dehydroacetate could markedly reduce the bacterial diversity. ITS rDNA sequencing results demonstrated that temperature was the decisive factor in shaping fungal spoilage microbiota (Mantel test r = 0.413, p = 0.002). Besides, Spearman correlation analysis illustrated that the abundance of some microorganisms such as Pseudomonas, Aspergillus and Penicillium were found to be significantly correlated with pH or temperature. These findings provide guiding information in the selection of preservatives and environmental condition for this high-moisture starch noodles.
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