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<p>This study investigated the development of reduced-sodium and sodium-free fresh wheat noodles using two salt substitutes (SS2 and SS4) and two types of preservatives (potassium sorbate, PS, and blended preservatives, BP, at low and high levels). The sodium content, pH, lightness, and microbial stability of the noodles were evaluated under storage at 25&#xa0;°C and 4&#xa0;°C. Results revealed that only PS-containing formulations complied with the low-sodium and sodium-free claims under the Malaysia Food Regulation (<CitationRef CitationID="CR10">1985</CitationRef>) Food Act 1983 and Food Regulations 1985 (Act 281). International law book services, Petaling Jaya, Malaysia. Although BP formulations provided excellent microbial control, they surpassed low-sodium thresholds. Cold storage (4 °C) significantly enhanced shelf life by stabilising pH and lightness and reducing microbial growth. This temperature control further improved shelf life stability in HighPS-SS2 and HighPS-SS4 while achieving sodium reduction. Thus, PS is a viable preservative for producing reduced-sodium noodles with enhanced food safety, especially at 4&#xa0;°C. This study presents a feasible method for producing compliant, reduced-sodium noodles with improved shelf life, addressing a key industry and consumer need.</p>

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Enhancing shelf life and sodium reduction in fresh wheat noodles: a study on preservatives and salt substitutes

  • 期刊论文

  • 发表日期：

    2026年3月17日

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  • Shin-Yong Yeoh,
  • Pei-Chuan Teh,
  • Effarizah Mohd Esah,
  • Azhar Mat Easa

摘要

This study investigated the development of reduced-sodium and sodium-free fresh wheat noodles using two salt substitutes (SS2 and SS4) and two types of preservatives (potassium sorbate, PS, and blended preservatives, BP, at low and high levels). The sodium content, pH, lightness, and microbial stability of the noodles were evaluated under storage at 25 °C and 4 °C. Results revealed that only PS-containing formulations complied with the low-sodium and sodium-free claims under the Malaysia Food Regulation (1985) Food Act 1983 and Food Regulations 1985 (Act 281). International law book services, Petaling Jaya, Malaysia. Although BP formulations provided excellent microbial control, they surpassed low-sodium thresholds. Cold storage (4 °C) significantly enhanced shelf life by stabilising pH and lightness and reducing microbial growth. This temperature control further improved shelf life stability in HighPS-SS2 and HighPS-SS4 while achieving sodium reduction. Thus, PS is a viable preservative for producing reduced-sodium noodles with enhanced food safety, especially at 4 °C. This study presents a feasible method for producing compliant, reduced-sodium noodles with improved shelf life, addressing a key industry and consumer need.