Table 4 Total plate counts (TPC), coliform, and yeast and mould (Y&M) changes of fresh noodles during storage at 25 °C.

TPC (log CFU/g)

 HC-Na0

0.9 ± 0.1^Ea

6.0 ± 0.1 ^Da

8.8 ± 0.1^Ca

11.2 ± 0.2^Ba

12.0 ± 0.1^Aa

 Hc-Na10

0.9 ± 0.1^Eb

5.2 ± 0.1^Db

8.0 ± 0.1^Cb

9.4 ± 0.1^Bb

10.1 ± 0.1^Ab

 SC-Na0

1.0 ± 0.2^Ea

6.0 ± 0.1 ^Da

8.7 ± 0.1^Ca

11.0 ± 0.1^Ba

11.9 ± 0.1^Aa

 SC-Na10

0.9 ± 0.1^Eb

5.3 ± 0.1^Db

8.0 ± 0.1^Cb

9.3 ± 0.1^Bb

10.0 ± 0.1^Ab

 YAN

0.8 ± 0.1

4.4 ± 0.1

6.9 ± 0.1

8.0 ± 0.1

9.2 ± 0.1

Coliform (log CFU/g)

 HC-Na0

0.8 ± 0.1^Ea

5.8 ± 0.1 ^Da

7.0 ± 0.1^Ca

8.2 ± 0.0^Ba

8.9 ± 0.1^Aa

 HC-Na10

0.7 ± 0.1^Eb

5.0 ± 0.1^Db

6.5 ± 0.1^Cb

7.7 ± 0.1^Bb

8.0 ± 0.1^Ab

 SC-Na0

0.8 ± 0.1^Ea

5.9 ± 0.1 ^Da

7.1 ± 0.1^Ca

8.3 ± 0.1^Ba

9.0 ± 0.1^Aa

 SC-Na10

0.7 ± 0.1^Eb

5.0 ± 0.1^Db

6.6 ± 0.1^Cb

7.6 ± 0.1^Bb

8.0 ± 0.1^Ab

 YAN

0.6 ± 0.1

4.5 ± 0.1

5.8 ± 0.1

6.8 ± 0.1

7.5 ± 0.1

Y & M (log CFU/g)

 HC-Na0

0.1 ± 0.1^Ea

5.4 ± 0.1 ^Da

7.3 ± 0.1^Ca

8.3 ± 0.1^Ba

9.0 ± 0.1^Aa

 HC-Na10

0.0 ± 0.1^Ea

4.8 ± 0.1^Db

6.2 ± 0.1^Cb

7.6 ± 0.1^Bb

8.1 ± 0.1^Ab

 SC-Na0

0.1 ± 0.0^Ea

5.3 ± 0.1^Da

7.4 ± 0.1^Ca

8.2 ± 0.0^Ba

9.0 ± 0.1^Aa

 SC-Na10

0.1 ± 0.0^Ea

4.7 ± 0.1^Db

6.3 ± 0.1^Cb

7.6 ± 0.0^Bb

8.1 ± 0.1^Ab

 YAN

0.1 ± 0.1

4.3 ± 0.1

5.3 ± 0.1

7.3 ± 0.1

7.7 ± 0.1