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KMID : 1134820070360121589
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Journal of the Korean Society of Food Science and Nutrition
2007 Volume.36 No. 12 p.1589 ~ p.1595
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Effect of Chitosan on Shelf Life of Cooked Rice Contaminated Artificially with Bacillus sp.
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Park Na-Young
Lee Shin-Ho
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Abstract
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This study was carried out to examine the effect of chitosan on the quality of cooked rice. Sensory quality of cooked rice added with 0.1% and 0.5% chitosan was investigated. Taste, flavor and overall acceptability of cooked rice with 0.1% chitosan solution was similar to cooked rice without chitosan. Quality characteristics of cooked rice artificially inoculated with Bacillus spore (CRB), such as number of viable cell, pH, hardness, cohesiveness and color were investigated and compared with CRB added with 0.1% chitosan (CRCB) during storage at 20℃ and 30℃ for 3 days. The viable cell number of 0.1% chitosan contained in cooked rice inoculated with Bacillus (CRCB) was lower about 1～1.5 log at 20℃, 0.5～1 log at 30℃ than that of cooked rice inoculated with Bacillus (CRB). The pH of CRCB did not change during storage at 20oC for 2 days, but decreased in CRCB and CRB during storage at 30oC. The difference of hardness was not noticeable between CRB and CRCB during storage. Cohesiveness and lightness (L value) of CRCB were higher than those of CRB during storage.
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KEYWORD
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chitosan, cooked rice, shelf life, Bacillus sp, spore
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