1990 Volume 25 Issue 1-2 Pages 53-61
Effects of water activity and storage temperature on the extension of shelf-life of buckwheat noodles were investigated by enumeration of microorganisms prepared from irradiated buckwheat flour at 0. 3 Mrad. The results were as follows:
(1)The number of microorganisms in buckwheat noodles from irradiated buckwheat flour at 0.3 Mrad was 103(cells/g). Microorganismsas in buckwheat noodles from irradiated buckwheat flour at 0. 5 Mrad showed almost the same level.
(2)The shelf-life of buckwheat noodles was extended by the combination of low storage temperature and lower water activity. The shelf-life of buckwheat noodles (water activity 1. 0) preparedfrom non-irradiated buckwheat flour was about 2 days at 5°C, and about 7 days at 0°C.
When buckwheat noodles were prepared from irradiated flour at 0.3 Mrad, its shelf-life was extended about 7 days at 5°C, and 30 days at 0°C. At a water activity of 0.95, the shelf-life of buckwheat noodles from irradiated buckwheat flour at 0.3 Mrad was extended to about 14 days at 5°C. At a water activity of 0.9, the shelf-life of buckwheat noodles from irradiated flour at 0.3 Mrad were extended to about 30 days at 5°C.
