In order to improve the sterilization efficiency of fresh wet noodles, the best prepackaging method for microwave sterilization of noodles was explored. The influences of microwave sterilization on the temperature, moisture content, total plate count (TPC), color, cooking quality and gelatinization thermal characteristics of sealed, semi-sealed and open packed highland barley fresh wet noodles were measured. Compared against the control, microwave treatment with different prepacking methods increased the temperature, hardness, chewiness and gelatinization degree of noodles, while the water content, L* value and TPC decreased. The greater the microwave power, the higher the sterilization efficiency. The semi-sealed pre-packaging had the best sterilization efficiency when the microwave power was constant. The TPC of semi-sealed pre-packed noodles reached the lowest (66.67±30.55) CFU/g after microwaved at 800 W for 1 min, and their shelf life at 37 ℃ extended to 60 h, and the darkening of noodles was also delayed during storage with no obvious adverse effects on the cooking and textural properties observed. This study provides a theoretical guidance for applying microwave technology in preserving fresh wet noodle more effectively.
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