Study on preservatives of vacuum-packed Chinese New Year rice cake
Water milled Chinese New Year rice cake (NYRC) is a kind of delicious and nutritive Chinese traditional food. But the short shelf life of the NYRC restricts its industrialization development. The purpose of the study is to inhibit the growth of spoilage microorganisms effectively and to extend the s...
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| Format: | Article |
| Language: | English |
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Zhejiang University Press
2013-03-01
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| Series: | 浙江大学学报. 农业与生命科学版 |
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| Online Access: | https://www.academax.com/doi/10.3785/j.issn.1008-9209.2012.11.615 |
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| author | ZHANG Xi HE Yibo DU Juan FENG Fengqin |
| author_facet | ZHANG Xi HE Yibo DU Juan FENG Fengqin |
| author_sort | ZHANG Xi |
| collection | DOAJ |
| description | Water milled Chinese New Year rice cake (NYRC) is a kind of delicious and nutritive Chinese traditional food. But the short shelf life of the NYRC restricts its industrialization development. The purpose of the study is to inhibit the growth of spoilage microorganisms effectively and to extend the shelf life of the vacuumpacked NYRC.There were four main steps: 1) the spoilage microorganisms were separated and characterized from vacuumpacked NYRC. 2) Six commonly used antibacterial agents were chosen against the spoilage microorganisms, and the minimum inhibitory concentrations (MIC) were determined. 3) The synergistic effects between glycerol monolaurate (GML) and other preservatives were measured. 4) In order to investigate application effect of chosen food preservatives, lab and factory testes were taken in NYRC product. The moisture, hardness and colour (L value) of the vacuum-packed NYRC were determined.The main results were as follows: 1) The spoilage microorganisms which led to corruption of vacuum-packed NYRC were two kinds of Bacillus. 2) Among the tested preservatives, GML had the lowest MIC which was 32 μg/mL. 3) There was synergistic effect of GML and sodium dehydroacetate, and the fractional inhibitory concentration index (FIC<sub>I</sub>) was 0.531. The compound preservative made up of GML, citric acid and sodium dehydroacetate at the mass ratio of 1∶1∶1 was selected against the Bacillus. 4) Adding the selected compound preservative of 1.5g/kg could extend the shelf life from about 7 d to 20 d at 37 ℃. The compound preservative not only had no adverse effect on the moisture and color of NYRC, but also could reduce the hardness efficiently.In NYRC products, the compound preservative shows significantly better effect than the monomer GML. In addition, while prolonging the shelf life of the vacuum-packed NYRC, the compound preservative had no adverse effect on its quality. |
| format | Article |
| id | doaj-art-792fa9bf871e4045a8aad70e3692f3af |
| institution | DOAJ |
| issn | 1008-9209 2097-5155 |
| language | English |
| publishDate | 2013-03-01 |
| publisher | Zhejiang University Press |
| record_format | Article |
| series | 浙江大学学报. 农业与生命科学版 |
| spelling | doaj-art-792fa9bf871e4045a8aad70e3692f3af2025-08-20T03:16:03ZengZhejiang University Press浙江大学学报. 农业与生命科学版1008-92092097-51552013-03-013920921410.3785/j.issn.1008-9209.2012.11.61510089209Study on preservatives of vacuum-packed Chinese New Year rice cakeZHANG XiHE YiboDU JuanFENG FengqinWater milled Chinese New Year rice cake (NYRC) is a kind of delicious and nutritive Chinese traditional food. But the short shelf life of the NYRC restricts its industrialization development. The purpose of the study is to inhibit the growth of spoilage microorganisms effectively and to extend the shelf life of the vacuumpacked NYRC.There were four main steps: 1) the spoilage microorganisms were separated and characterized from vacuumpacked NYRC. 2) Six commonly used antibacterial agents were chosen against the spoilage microorganisms, and the minimum inhibitory concentrations (MIC) were determined. 3) The synergistic effects between glycerol monolaurate (GML) and other preservatives were measured. 4) In order to investigate application effect of chosen food preservatives, lab and factory testes were taken in NYRC product. The moisture, hardness and colour (L value) of the vacuum-packed NYRC were determined.The main results were as follows: 1) The spoilage microorganisms which led to corruption of vacuum-packed NYRC were two kinds of Bacillus. 2) Among the tested preservatives, GML had the lowest MIC which was 32 μg/mL. 3) There was synergistic effect of GML and sodium dehydroacetate, and the fractional inhibitory concentration index (FIC<sub>I</sub>) was 0.531. The compound preservative made up of GML, citric acid and sodium dehydroacetate at the mass ratio of 1∶1∶1 was selected against the Bacillus. 4) Adding the selected compound preservative of 1.5g/kg could extend the shelf life from about 7 d to 20 d at 37 ℃. The compound preservative not only had no adverse effect on the moisture and color of NYRC, but also could reduce the hardness efficiently.In NYRC products, the compound preservative shows significantly better effect than the monomer GML. In addition, while prolonging the shelf life of the vacuum-packed NYRC, the compound preservative had no adverse effect on its quality.https://www.academax.com/doi/10.3785/j.issn.1008-9209.2012.11.615vacuum-packingwater milled Chinese New Year rice cakepreservation technologyglycerol monolaurate |
| spellingShingle | ZHANG Xi HE Yibo DU Juan FENG Fengqin Study on preservatives of vacuum-packed Chinese New Year rice cake 浙江大学学报. 农业与生命科学版 vacuum-packing water milled Chinese New Year rice cake preservation technology glycerol monolaurate |
| title | Study on preservatives of vacuum-packed Chinese New Year rice cake |
| title_full | Study on preservatives of vacuum-packed Chinese New Year rice cake |
| title_fullStr | Study on preservatives of vacuum-packed Chinese New Year rice cake |
| title_full_unstemmed | Study on preservatives of vacuum-packed Chinese New Year rice cake |
| title_short | Study on preservatives of vacuum-packed Chinese New Year rice cake |
| title_sort | study on preservatives of vacuum packed chinese new year rice cake |
| topic | vacuum-packing water milled Chinese New Year rice cake preservation technology glycerol monolaurate |
| url | https://www.academax.com/doi/10.3785/j.issn.1008-9209.2012.11.615 |
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