Effect of ozonated water on physicochemical, microbiological, and textural properties of semi‐dried noodles

In this study, the changes during storage in the physicochemical, microbiological, and textural properties of semi-dried noodles prepared with ozonated water were investigated. Results showed that ozonated water could significantly (p < .05) reduce the initial total plate count (TPC) of semi-dried noodle products. Compared with the control, the initial TPC, bacillus content, and mold and yeast contents of treated noodles were reduced by 1.26 lgCFU/g, 0.34 lgCFU/g, and 0.39 lgCFU/g, respectively. The shelf life of semi-dried noodles in the presence of ozonated water was prolonged by nearly 24 hr at room temperature. Higher whiteness value could be achieved for semi-dried noodles and protein polymerization of which was promoted by employing the ozonated water. Ozonated water treatment decreased the cooking loss and improved the texture properties of semi-dried noodles. Practical applications Semi-dried noodles are becoming increasingly popular among people due to the similar taste and flavor to fresh noodles. However, the high final moisture content of semi-dried noodles, ranging from 20% to 25%, accelerates the growth of microorganisms, which shortens the shelf life of products and hinders the development of noodle industries. Normally, chemical preservatives are used to prevent the survival of microorganisms and minimize the deterioration of products. However, they are inconsistent with the concept of "green" consumerism. Based on the findings of this research, ozonated water could contribute to the shelf life extension and quality improvement of high moisture content noodles product, which is beneficial to consumers as well as food processing industries.