Food and Fermentation Industries >

2024 , Vol. 50 >Issue 24: 238 - 247

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.038562

Optimization of a compound preservative for purple rice cake and its volatile flavor study

  • DU Huiyan ,
  • YE Jincheng ,
  • CHEN Danting ,
  • ZHENG Jingshao ,
  • HUANG Wei
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  • 1(College of Food, South China Agricultural University, Guangzhou 510642, China)
    2(Yunfu Xinxing Weifeng Purple Rice Research Institute, Yunfu 527434, China)

Received date: 2024-01-11

  Revised date: 2024-02-07

  Online published: 2024-12-30

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Abstract

Purple rice cake is rich in nutrients and has a unique flavor, but its short shelf life limits its circulation and sales.To extend its shelf-life, this study isolated and identified dominant spoilage bacteria and fungi from purple rice cake, and investigated the efficacy of bacteriostatic agents on spoilage bacteria and fungi by measuring diameters of inhibition zones, the minimum inhibitory concentration value, fractional inhibitory concentration index, and growth curves.The formula of the compound preservative was optimized by the response surface method and studied the changes in the anthocyanin content and the volatile flavor of purple rice cake during the storage period.Results showed that the spoilage purple rice cake contained two strains of dominant spoilage bacteria and three strains of spoilage fungi, namely Bacillus amyloliquefaciens, Bacillus licheniformis, Cladosporium sp., Aspergillus versicolor, and Penicillium glabrum.The antibacterial effect of four preservatives against five dominant spoilage bacteria and fungi was evaluated and it was found that the inhibition zone diameters of ε-polylysine and potassium sorbate were > 20 mm, which indicated good antibacterial effects.The fractional inhibitory concentration index of ε-polylysine and potassium sorbate on 5 dominant spoilage strains were <1 and could inhibit the growth of bacteria and fungi better and delayed the logarithmic phase, which indicated a strong synergistic effect.Besides, the study found that lowering the pH could improve the inhibitory effectiveness of bacteriostatic agents.The optimum formula of compound preservative was ε-polylysine 0.045 g/kg, potassium sorbate 0.93 g/kg and citric acid 4.67 g/kg, which the shelf life of the purple rice cake could be extended to 30 days at room temperature, and maintained the content of anthocyanin and a good volatile flavor.This study is of great significance in prolonging the shelf life and circulation of purple rice cake.

Key words： purple rice cake; isolation and identification; ε-polylysine; potassium sorbate; compound preservative; electronic nose

Cite this article

DU Huiyan , YE Jincheng , CHEN Danting , ZHENG Jingshao , HUANG Wei . Optimization of a compound preservative for purple rice cake and its volatile flavor study[J]. Food and Fermentation Industries, 2024 , 50(24) : 238 -247 . DOI: 10.13995/j.cnki.11-1802/ts.038562

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