Microbial populations,sensory,and volatile compounds profling of local cooked rice  

作　　者：Nur-Shahera Mohammad Sabri Nor Ainy Mahyudin Muhammad Shirwan Abdullah Sani Ming Gan Han Kah Hui Chong Kousalya Padmanabhan Jiang Shan Nor Khaizura Mahmud Ab Rashid 

机构地区：[1]Department of Food Science,Faculty of Food Science and Technology,Universiti Putra Malaysia,Serdang,Selangor,Malaysia [2]Department of Food Service and Management,Faculty of Food Science and Technology,Universiti Putra Malaysia,Selangor,Malaysia [3]International Institute for Halal Research and Training,International Islamic University Malaysia(IIUM),Kuala Lumpur,Malaysia [4]Department of Biological Sciences,Sunway University,Bandar Sunway,Malaysia [5]Laboratory of Food Safety and Food Integrity,Institute of Tropical Agriculture and Food Security,Universiti Putra Malaysia,Serdang,Selangor,Malaysia

出　　处：《Food Quality and Safety》2024年第2期334-345,共12页食品品质与安全研究（英文版）

摘　　要：Objectives:This study is designed to investigate the microbial populations,sensory,and volatile compounds profling of locally cooked rice stored at room temperature(30°C)on days 0,1,2,and 3(D0,D1,D2,and D3)for the determination of specifc spoilage organisms(SSOs).Materials and Methods:Microbiological,physicochemical,sensory evaluation,and volatile organic compounds(VOCs)analyses were conducted for samples of cooked rice stored at room temperature on days 0,1,2,and 3.SSO of cooked rice was then identifed by linking present organisms with the changes occurring throughout the storage period.Results:Microbiological analysis revealed the presence of spore-forming bacteria,yeast,and moulds,which survived the cooking process.While total viable count exceeded the microbiological limit at 6.90 log CFU/g on D3,panellists deemed cooked rice unacceptable for consumption on D2 at a total sensory score of 11.00,which indicates that D2 was the day cooked rice spoiled.Through culture-dependent and cultureindependent methods,Bacillus cereus was identifed as the sole bacteria observed throughout the storage period,confrming that the bacteria were SSOs.The VOC analysis proposed several metabolites,3-eicosene,1-heptadecene,hexacosane,phenol,4,4ʹ-(1-methylethylidene)bis-,n-nonadecanol-1,and cyclohexanone,as potential spoilage markers of cooked rice.Conclusions:B.cereus is confrmed to be the SSO of cooked rice,in which spoilage occured after 48 h of storage at room temperature.The organoleptic rejection in cooked rice was shown to be linked to the production of various compounds by B.cereus which could be proposed as potential spoilage markers for cooked rice.

关 键 词：Cooked rice room temperature specifc spoilage organisms(SSOs) B.cereus sensory analysis volatile organic compounds(VOCs) 

分 类 号：TS201.2[轻工技术与工程—食品科学]