鲜湿面(FWNs)因其鲜活的特点而备受人们的青睐,耐嚼,味道不错,和更好的保持面条的味道。然而,由于FWN中的高水分含量和丰富的营养物质,它们容易变质,这缩短了它们的保质期并降低了它们的质量,极大地限制了他们的大规模生产。因此,寻求有效的保存方法延长保质期是FWN产业化的重大突破。本综述全面概述了导致FWN变质和降解的主要因素。这些因素包括微生物,水分含量,营养成分,酶,和储存温度。此外,应用于FWN的新型保质期延长技术的最新进展,如化学防腐剂,天然防腐剂,物理治疗技术,和复合保鲜技术,进行了介绍和讨论。从文献综述来看,技术的应用,例如添加防腐剂,气调包装,微波炉,冷等离子体,臭氧,和其他技术,对提高FWN的保质期有一定的效果,但单一保存技术仍存在一些不足。为了进一步提高保鲜效率,使用两种或两种以上的保存方法是未来FWN保存技术研究的重要方向。
Fresh wet noodles (FWNs) are popular among people and have attracted increasing attention because of their characteristics of freshness, chewiness, good taste, and better maintenance of noodle flavor. However, due to the high moisture content and abundance of nutrients in FWN, they are prone to spoilage, which shortens their shelf life and reduces their quality, greatly restricting their large-scale production. Therefore, seeking effective preservation methods to prolong the shelf life is a major breakthrough for the industrialization of FWN. The present review provides a comprehensive overview of the main factors that contribute to the spoilage and degradation of FWN. These factors encompass microorganisms, moisture content, nutritional composition, enzymes, and storage temperature. Moreover, the recent developments in novel shelf-life extension technology applied to FWN, such as chemical preservatives, natural preservatives, physical treatment technologies, and composite preservation technology, are presented and discussed. From the literature reviewed, the application of technologies, such as adding preservatives, modified atmosphere packaging, microwave, cold plasma, ozone, and other technologies, has a certain effect on improving the shelf life of FWN, but the single preservation technology still has some deficiencies. In order to further improve the preservation efficiency, using two or more preservation methods is an important direction for future research on the preservation technology of FWN.