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KMID : 0881720160310050365
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Journal of Food Hygiene and Safety
2016 Volume.31 No. 5 p.365 ~ p.374
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Effect of Vinegar Concentration on Food Safety and Quality Characteristics of Rice with Vinegar
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Lee Sang-Been
Kim Sung-Hun
Song Ho-Su
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Abstract
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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 4oC and 25oC. 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 (4oC), the tendency of textural changes such as hardness, springiness, cohesiveness, chewiness, brittleness and adhesiveness was almost the same as those of 25oC. However, the rate of change was much higher in rice with vinegar when stored at 4oC than at 25oC. and The Hunter’s color parameters such as L, a, and b, of rice with vinegar were not changed much during storage at both 25oC. 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 4oC.
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KEYWORD
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vinegar, rice with vinegar, total bacterial count, texture, color
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