Effect of Vinegar Concentration on Food Safety and Quality Characteristics of Rice with Vinegar
2016
Lee, S.B., Youngsan University, Busan, Republic of Korea | Kim, S.H., Youngsan University, Busan, Republic of Korea | Song, H.S., Youngsan University, Busan, Republic of Korea
This study was carried out to investigate the effect of vinegar on pH, total bacterial count, texture and color of rice with vinegar before and after storage at 4Celsius and 25Celsius. This results obtained were summarized as follows : The pH value and total bacterial counts were not significant changed under different storage conditions with sushi vinegar, but control without sushi vinegar was increased the number of bacteria from storage 1 days. and When rice with vinegar was stored at low temperature (4Celsius), the tendency of textural changes such as hardness, springiness, cohesiveness, chewiness, brittleness and adhesiveness was almost the same as those of 25Celsius. However, the rate of change was much higher in rice with vinegar when stored at 4Celsius than at 25Celsius. and The Hunter's color parameters such as L, a, and b, of rice with vinegar were not changed much during storage at both 25Celsius. However, L value was slightly increased during storage, but a value was increased negatively without changing b value of rice with vinegar during storage at 4Celsius.
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
المعلومات البيبليوغرافية
تم تزويد هذا السجل من قبل Korea Agricultural Science Digital Library