Abstract
To identify the microorganisms that cause yellowing of high moisture rice-based food (HMRF) and select the targeted control methods is the key to delaying yellowing phenomenon during shelf-life. In this study, the yellowing fresh rice noodles was selected as the representative HMRF, and the traditional culture and sequencing technology were used to identify the dominant yellow-causing bacteria (YCB). Two thermophilic bacteria (Sphingomonas and Microbacterium) were identified, and the optimal growth temperature were 30 °C. Maintaining at 65 °C for 10 min completely inactivated Sphingomonas. The optimal sterilization combination was obtained through orthogonal experiments: treatment at 60 °C for 8 min, addition of 6% salt and 0.5% lactic acid, achieving 100% sterilization rate without affecting the quality of HMRF. The surface of HMRF inoculated with Sphingomonas was dull and appeared golden yellow compared to the control group. HMRF inoculated with Microbacterium were more reddish and yellowish in color, with a significant increase in pH but a decrease in hardness, increased the sulfur-containing volatile compounds in HMRF, as well as the bitterness and sweetness through electronic nose and electronic tongue analysis. This study isolated and identified YCB in HMRF, and optimized an effective control method, which provided a theoretical basis and an effective way to control the quality deterioration of HMRF. This is of great significance for improving the edible quality and sales safety of HMRF.
Published Version
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