@article {10.3844/ajassp.2009.1059.1066,
article_type = {journal},
title = {Microbial Growth, Sensory Characteristic and pH as Potential Spoilage Indicators of Chinese Yellow Wet Noodles from Commercial Processing Plants },
author = {Ghaffar, Suwaibah and AS, Abdulamir and Bakar, Fatimah Abu and Karim, Roselina and Saari, Nazamid},
volume = {6},
year = {2009},
month = {Jun},
pages = {1059-1066},
doi = {10.3844/ajassp.2009.1059.1066},
url = {https://thescipub.com/abstract/ajassp.2009.1059.1066},
abstract = {Problem statement: This study was conducted to evaluate the potential use of microbial growth, sensory characteristic (odour) and pH as potential spoilage indicators of Chinese yellow wet noodles. Approach: Samples were collected from 3 commercial processing plants namely, Automated Processing (AP), Semi-automated Processing (SP) and Manual Processing (MP). The samples were kept at ambient temperature (28±2 °C) and monitored microbiologically for ten days. Standard Plate Count (TPC) and Yeast and Mould Count (YMC) were determined using conventional spread plate methods. Sensory evaluation of noodles was carried out using Quantitative Descriptive Analysis (QDA). Results: Initial TPC for all samples were around log 3 CFU/g which significantly increased to around log 7 CFU/g towards the end of storage period. The same pattern was observed for YMC for all samples. Odour of AP, SP and MP samples began to deteriorate and samples became unacceptable to panelists on 3, 4 and 2 days of storage, respectively. Linear regression analyses between storage period and the various potential spoilage indicators demonstrated the strongest correlation for all samples between the storage time and odour (r = 0.81243 - 0.93856 and p=},
journal = {American Journal of Applied Sciences},
publisher = {Science Publications}
}