The optimum cooking time: A possible key index for predicting the deterioration of fresh white-salted noodle

In this study, the changes in pH, acidity, moisture content, the free fatty acid (FFA), color, and the cooking and edible qualities of fresh white-salted noodles (FWSNs) were determined to find out a reliable index that could reflect deterioration in real-time. Almost all indices had inconsistent or advanced or lagging relationships with the total microbial count (TMC), showing a lack of applicability for FWSNs deterioration. However, the optimum cooking time (OCT) was an exception which had a direct and negative correlation with the changes in TMC. About 66.67 ± 0.08% of the OCT of the control may be the critical point to judge the FWSNs deterioration. The decreased starch properties, the changed protein secondary structure, broken gluten network and water redistribution were responsible for the decreased OCT. The OCT may be expected to be one of the judging indicators for the FWSNs deterioration and will improve the storage efficiency. [Display omitted] •The changes in physicochemical indices of fresh noodle were inconsistent with microbial counts.•The optimum cooking time had a direct correlation with the increase of microbial counts.•The starch property changes and water redistribution were reasons for the decreased cooking time.•The changes in protein structure were responsible for the decreased cooking time.•The cooking time may become one of the judging standards for fresh noodle deterioration.