Microbial populations, sensory and volatile compounds profiling of local cooked rice
Objectives: This study is designed to investigate the microbial populations, sensory, and volatile compounds profiling 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 specific spoilage organisms (SSOs). Materials and Met...
| Main Authors: | , , , , , , , |
|---|---|
| Format: | Article |
| Published: |
Oxford University Press
2023
|
| Online Access: | http://psasir.upm.edu.my/id/eprint/109303/ |
| _version_ | 1848865336035639296 |
|---|---|
| author | Mohammad Sabri, Nur-Shahera Mahyudin, Nor Ainy Abdullah Sani, Muhammad Shirwan Gan, Han Ming Chong, Kah Hui Padmanabhan, Kousalya Jiang, Shan Mahmud Ab Rashid, Nor-Khaizura |
| author_facet | Mohammad Sabri, Nur-Shahera Mahyudin, Nor Ainy Abdullah Sani, Muhammad Shirwan Gan, Han Ming Chong, Kah Hui Padmanabhan, Kousalya Jiang, Shan Mahmud Ab Rashid, Nor-Khaizura |
| author_sort | Mohammad Sabri, Nur-Shahera |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Objectives: This study is designed to investigate the microbial populations, sensory, and volatile compounds profiling 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 specific 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 identified 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 identified as the sole bacteria observed throughout the storage period, confirming 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 confirmed 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. |
| first_indexed | 2025-11-15T14:03:05Z |
| format | Article |
| id | upm-109303 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| last_indexed | 2025-11-15T14:03:05Z |
| publishDate | 2023 |
| publisher | Oxford University Press |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-1093032024-08-16T07:45:18Z http://psasir.upm.edu.my/id/eprint/109303/ Microbial populations, sensory and volatile compounds profiling of local cooked rice Mohammad Sabri, Nur-Shahera Mahyudin, Nor Ainy Abdullah Sani, Muhammad Shirwan Gan, Han Ming Chong, Kah Hui Padmanabhan, Kousalya Jiang, Shan Mahmud Ab Rashid, Nor-Khaizura Objectives: This study is designed to investigate the microbial populations, sensory, and volatile compounds profiling 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 specific 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 identified 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 identified as the sole bacteria observed throughout the storage period, confirming 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 confirmed 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. Oxford University Press 2023-12-11 Article PeerReviewed Mohammad Sabri, Nur-Shahera and Mahyudin, Nor Ainy and Abdullah Sani, Muhammad Shirwan and Gan, Han Ming and Chong, Kah Hui and Padmanabhan, Kousalya and Jiang, Shan and Mahmud Ab Rashid, Nor-Khaizura (2023) Microbial populations, sensory and volatile compounds profiling of local cooked rice. Food Quality and Safety, 8. pp. 1-12. ISSN 2399-1399; ESSN: 2399-1402 https://academic.oup.com/fqs/article/doi/10.1093/fqsafe/fyad065/7469338 10.1093/fqsafe/fyad065 |
| spellingShingle | Mohammad Sabri, Nur-Shahera Mahyudin, Nor Ainy Abdullah Sani, Muhammad Shirwan Gan, Han Ming Chong, Kah Hui Padmanabhan, Kousalya Jiang, Shan Mahmud Ab Rashid, Nor-Khaizura Microbial populations, sensory and volatile compounds profiling of local cooked rice |
| title | Microbial populations, sensory and volatile compounds profiling of local cooked rice |
| title_full | Microbial populations, sensory and volatile compounds profiling of local cooked rice |
| title_fullStr | Microbial populations, sensory and volatile compounds profiling of local cooked rice |
| title_full_unstemmed | Microbial populations, sensory and volatile compounds profiling of local cooked rice |
| title_short | Microbial populations, sensory and volatile compounds profiling of local cooked rice |
| title_sort | microbial populations, sensory and volatile compounds profiling of local cooked rice |
| url | http://psasir.upm.edu.my/id/eprint/109303/ http://psasir.upm.edu.my/id/eprint/109303/ http://psasir.upm.edu.my/id/eprint/109303/ |