The modified atmosphere packages (MAP) was used to preserve the fresh noodles and the effect of atmosphere ratio (N 2 : CO 2 = 0:100, 20:80, 30:70, 40:60 or 50:50) on noodle quality was investigated with normal packages as control. The results showed that the MAP could significantly extend the shelf life of fresh noodles up to at least 7 d, compared with the control. On the 7th day of storage, the elasticity and hardness gradually decreased with the increase of N 2 : CO 2 ratio (P > 0.05) even if the MAP group were poor than the control (P > 0.05). In terms of water content, on the 7th day of storage, the decrease of 0:100 group and 20:80 group was less than that of control group (P < 0.05), and the effect of water retention was better. On the 7th day of storage, pH in the MAP group decreased less than that in the control group (P < 0.05). During the same storage period, the inhibition effect of the 0:100 group was significantly higher than that of the control group (P < 0.05), while the L* values decreased less in the 0:100 and 30:70 groups than in the control group (P < 0.05).
High density polyethylene (HDPE) and nano-ZnO were used to prepare nano-ZnO/HDPE composite film with a nano-ZnO content of 0.5wt%. The morphology, mechanical, barrier and antibacterial properties, as well as the preservation to cheese of the films were studied. The results showed that the ZnO nanoparticles had a good dispersion in HDPE matrix so that the improvement of the mechanical, barrier and antibacterial performances of the film was achieved after the addition of nano-ZnO to HDPE. In comparison to cheese packaged in HDPE bags, it was found that the sensory score of the cheese in nano-ZnO/HDPE bags increased from 66.6 to 73.7 and the pH of cheese was closer to the standard sample at storage time of 7d. Furthermore, nano-ZnO/HDPE inhibited effectively the increase of the total bacterial count (TBC) on cheese contrast of HDPE. That indicates the prepared nano-ZnO/HDPE is potential in cheese packaging to extend the shelf life.
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