Abstract: The purpose of this work was to study the quality changes of fresh noodles in terms of color, texture, cooking
quality, water distribution and microbiological parameters during storage at room temperature. Besides, we also determined
the correlation among these quality characteristics. The results indicated that the brightness of fresh noodles declined during
the storage. The hardness, shear stress and tensile strength were lowered finally. In addition, cooking quality of fresh noodles
became worse. Low field nuclear magnetic resonance (LF-NMR) measurements showed that the binding between water
and other components became closer. Meanwhile, free water and signal amplitude were increased significantly (P < 0.05)
and the transformation of weakly bound water into free water was facilitated. Total colony number and total mold count
grew rapidly. A significant correlation existed between the exterior appearance and interior quality of fresh noodles. The
shift of fresh noodle quality occurred after 24 h of storage at room temperature. These findings can lay a foundation for the
preservation of fresh noodles.

Key words: fresh noodle, storage at room temperature, preservation, water distribution