CAJ | 학술논문

探讨了生鲜湿面条在储藏条件为常温（25℃）覆膜保鲜、冷藏（4℃）覆膜保鲜、冷藏（4℃）不覆膜保鲜下品质随储藏时间的变化。结果表明：水分、横向弛豫时间犜2、酸度、质构、色泽等各指标之间具有显著相关性。面条水分随储藏时间的延长逐渐降低，冷藏储藏下降低的幅度较大；面条的弛豫时间犜21及犜22随储藏时间呈下降趋势；冷藏储藏面条酸度随储藏时间的延长而降低，其他两种储藏条件下，酸度则升高；色泽方面，面条白度均逐渐降低，其中冷藏储藏白度降低的幅度最小，常温储藏白度降低的幅度最大；质构方面，硬度随储藏时间延长而升高，弹性及内聚性随储藏时间延长而降低。
탐토료생선습면조재저장조건위상온（25℃）복막보선、랭장（4℃）복막보선、랭장（4℃）불복막보선하품질수저장시간적변화。결과표명：수분、횡향이예시간돈2、산도、질구、색택등각지표지간구유현저상관성。면조수분수저장시간적연장축점강저，랭장저장하강저적폭도교대；면조적이예시간돈21급돈22수저장시간정하강추세；랭장저장면조산도수저장시간적연장이강저，기타량충저장조건하，산도칙승고；색택방면，면조백도균축점강저，기중랭장저장백도강저적폭도최소，상온저장백도강저적폭도최대；질구방면，경도수저장시간연장이승고，탄성급내취성수저장시간연장이강저。
The effects of storage conditions including room temperature film preservation(25℃),low temperature film preser-vation(4℃)and cold storage(4℃)with storage time on fresh wet noodle quality were investigated.The results showed thatthere was significant correlation among moisture content,transverse relaxation time T2,acidity,TPA and color.The moisturecontent of noodle decreased with storage time increasing,which markedly reduced during cold storage;the relaxation time T21and T22 also decreased with storage time increasing;the acidity value of noodle during cold storage decreased with storage timeincreasing,while the opposite results were shown under other two conditions;for color,noodles whiteness were gradually re-duced with storage time increasing,the decrease amplitude of noodles whiteness during cold storage was the smallest,and thatduring room temperature storage was the largest;the TPA test implied that the flexibility and cohesiveness decreased with stor-age time increasing,while the opposite results was shown in hardness.