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http://dx.doi.org/10.13103/JFHS.2016.31.5.365

Effect of Vinegar Concentration on Food Safety and Quality Characteristics of Rice with Vinegar  

Lee, Sang-Been (Dept. of Culinary Art Graduate School Of Tourism Youngsan University)
Kim, Sung-Hun (Dept. of Culinary Art Graduate School Of Tourism Youngsan University)
Song, Ho-Su (Dept. of Western Cuisine & Culinary Arts, Youngsan University)
Publication Information
Journal of Food Hygiene and Safety / v.31, no.5, 2016 , pp. 365-374 More about this Journal
Abstract
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 $4^{\circ}C$ and $25^{\circ}C$. 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 ($4^{\circ}C$), the tendency of textural changes such as hardness, springiness, cohesiveness, chewiness, brittleness and adhesiveness was almost the same as those of $25^{\circ}C$. However, the rate of change was much higher in rice with vinegar when stored at $4^{\circ}C$ than at $25^{\circ}C$. and The Hunter's color parameters such as L, a, and b, of rice with vinegar were not changed much during storage at both $25^{\circ}C$. 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 $4^{\circ}C$.
Keywords
vinegar; rice with vinegar; total bacterial count; texture; color;
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Times Cited By KSCI : 12  (Citation Analysis)
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