Therefore, fresh noodle, as the traditional form of Chinese noodles, is now attracting more people for its unique flavor and taste. Nevertheless, with a high water content (over 30%) and initial microbe quantity, fresh noodle is extremely prone to spoilage and must be stored under refrigeration.Ensuring the basic circulation of
these products is even impossible. In addition, fresh noodles are vulnerable to darken due to the accelerated PPO (polyphenol oxidase) mediated discoloration and other darkening reactions under high water content,which is considered as a major limiting factor of noodle marketability
Therefore, fresh noodle, as the traditional form of Chinese noodles, is now attracting more people for its unique flavor and taste. Nevertheless, with a high water content (over 30%) and initial microbe quantity, fresh noodle is extremely prone to spoilage and must be stored under refrigeration.Ensuring the basic circulation ofthese products is even impossible. In addition, fresh noodles are vulnerable to darken due to the accelerated PPO (polyphenol oxidase) mediated discoloration and other darkening reactions under high water content,which is considered as a major limiting factor of noodle marketability
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