Microbial populations, sensory, and volatile compounds profiling of local cooked rice

• Main Authors: Mohammad Sabri, Nur-Shahera, Nor Ainy, Mahyudin, Abdullah Sani, Muhamad Shirwan, Han, Ming Gan, Chong, Kah Hui, Padmanabhan, Kousalya, Shan, Jiang, Mahmud Ab Rashid, Nor Khaizura
• Format: Article
• Language: English
• Published: Oxford University Press 2023
• Subjects: QD Chemistry
• Online Access: http://irep.iium.edu.my/111561/13/111561_Microbial%20populations%2C%20sensory%2C%20and%20volatile.pdf; http://irep.iium.edu.my/111561/; https://academic.oup.com/fqs/article/doi/10.1093/fqsafe/fyad065/7469338?login=true; https://doi.org/10.1093/fqsafe/fyad065

Objectives: This study is designed to investigate the microbial populations, sensory, and volatile compounds profling 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 specifc spoilage organisms (SSOs). Materials and Meth...