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Extending Shelf-life with Addition of Ethanol of Wet Noodles  

Lee, Ji-Young (Dept. of Food Science and Technology, Chung-Ang University)
Lim, Chan-Won (Noodle-Lovers Inc.)
Ha, Sang-Do (Dept. of Food Science and Technology, Chung-Ang University)
Publication Information
Journal of Food Hygiene and Safety / v.24, no.4, 2009 , pp. 348-351 More about this Journal
Abstract
This study was designed to estimate the effect of ethanol addition on shelf-life extension and changes in growth of total aerobic bacteria in fresh wet noodles. The wet noodle was made with addition of 0, 1 and 2% ethanol. During the storage at $10^{\circ}C$, wet noodles were monitored changes in the total numbers of aerobic bacteria. A 6 log cfu/g was applied as a standard for microbiological quality of foods. As a result, the shelf-lifes of wet noodle with addition of ethanol at the standard were 9.17 days at no ethanol, 15.02 days at 1% ethanol and 27.03 days at 2% ethanol. The respective percentage increases in the shelf-life observed at both 1 and 2% ethanol addition were 63.8% and 194.8% comparing with no ethanol treatment. Consequently, addition of ethanol into fresh wet noodle inhibited growth of total aerobic bacteria and extended shelf-life.
Keywords
ethanol; total aerobic bacteria; wet noodle; shelf-life;
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Times Cited By KSCI : 9  (Citation Analysis)
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