Delineating the physico-chemical, structural, and water characteristic changes during the deterioration of fresh noodles: Understanding the deterioration mechanisms of fresh noodles

Abstract In this study, changes in fresh noodles during storage were evaluated at the physico-chemical, structural, and molecular levels. An increase in TPC and decrease in L ∗ value mostly occurred during the first 24 h; the pH value significantly decreased ( P L ∗ value were selected as the visualized parameters to characterize the fresh noodle deterioration, based on the correlation and factor analyses.