FOOD SCIENCE ›› 2020, Vol. 41 ›› Issue (13): 206-211.doi: 10.7506/spkx1002-6630-20190623-271

• Packaging & Storage • Previous Articles     Next Articles

Inhibitory Effects of Different Bacteriostatic Agents on Bacillus cereus Inoculated in Fresh Wet Noodles Made from Wheat Flour Blended with Highland Barley Flour

WANG Shu’ai, WANG Ziyuan, ZHANG Min   

  1. (1. Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China; 2. Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China)
  • Online:2020-07-15 Published:2020-07-29

Abstract: This study analyzed the antibacterial effect of cinnamaldehyde, epigallocatechin gallate (EGCG) and Nisin against Bacillus cereus inoculated in fresh wet noodles incorporated with highland barley flour were analyzed, and changes in the quantity of Bacillus cereus during 36 h of storage at 25 ℃ were also explored. Meanwhile, the texture profile analysis and color of the uninoculated noodles added with each of the three bacteriostatic agents were measured. The results showed that all these bacteriostatic agents had inhibitory effects on Bacillus cereus. At the end of storage, addition of cinnamaldehyde and EGCG at 0.05% each could significantly reduce the quantity of Bacillus cereus inoculated in the noodles by 2.49 and 2.07 (lg(CFU/g)) compared with the control group (average between the ethanol control and blank control groups).The two bacteriostatic agents significantly increased the hardness of noodles from 12 to 24 h of storage and chewiness at the storage of 12 h, and 0.05% cinnamaldehyde increased the L* and b* values by 5.29 and 2.44, respectively at the end of storage, indicating its ability to preserve the color of noodles. Therefore, cinnamaldehyde could be potentially used as an antimicrobial agent in the storage and preservation of fresh wet noodles incorporated with highland barley flour.

Key words: fresh wet noodles incorporated with highland barley flour, Bacillus cereus, antibacterial, storage, quality

CLC Number: