Quality characteristics of fresh noodles as affected by modified atmosphere packaging

The modified atmosphere packages (MAP) was used to preserve the fresh noodles and effect of ratio (N2: CO2 = 0:100, 20:80, 30:70, 40:60 or 50:50) on noodle quality investigated with normal as control. results showed that MAP could significantly extend shelf life up at least 7 d, compared On 7th day storage, elasticity hardness gradually decreased increase N2: (P > 0.05) even if group were poor than control 0.05). In terms water content, decrease 0:100 20:80 less < 0.05), retention better. pH in During same storage period, inhibition higher while L* values 30:70 groups