Analysis of Sushi Rice: Preparation Techniques, Physicochemical Properties and Quality Attributes
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41110%2F25%3A103125" target="_blank" >RIV/60460709:41110/25:103125 - isvavai.cz</a>
Result on the web
<a href="https://doi.org/10.3390/app15126540" target="_blank" >https://doi.org/10.3390/app15126540</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.3390/app15126540" target="_blank" >10.3390/app15126540</a>
Alternative languages
Result language
angličtina
Original language name
Analysis of Sushi Rice: Preparation Techniques, Physicochemical Properties and Quality Attributes
Original language description
This study explores the multifaceted aspects of sushi rice preparation, including the washing, soaking, and cooking processes and their impact on the texture, microbial, colour, and sensory properties of rice. Selenio rice, a premium short-grain rice of the Japonica variety, was analyzed for variations in amylose content and viscosity profiles. The study highlights how the rice's compositional characteristics, particularly the amylose-to-amylopectin ratio, influence gelatinisation and cooling behaviour. The study examined washing duration, water-to-rice ratios, soaking times, and seasoning effects on product quality. The results demonstrated that washing rice for 230 s was optimal for the nigiri-forming process, while extending soaking beyond 3 min provided no additional water absorption benefits. Water temperature during soaking (10-50 degrees C) had minimal impact on water absorption. The addition of a vinegar mix reduced the pH to below 4.5, improving shelf life and sensory properties. During storage, textural profile analysis revealed that hardness and chewiness increased while adhesiveness decreased across all samples, with lower water-to-rice ratios resulting in firmer rice that maintained structural integrity better during storage. Sensory evaluation showed declining scores for odour, taste, texture, and overall acceptability over the 10-day storage period, though colour and appearance were less affected. Microbial loads remained relatively low across all samples during storage, and rice colour showed minimal changes over time. These findings contribute significantly to optimizing sushi rice production processes, ensuring consistent quality and desirable textural attributes throughout storage while advancing the broader fields of rice research and culinary science.
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
21101 - Food and beverages
Result continuities
Project
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Continuities
S - Specificky vyzkum na vysokych skolach
Others
Publication year
2025
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Applied Sciences-BASEL
ISSN
2076-3417
e-ISSN
2076-3417
Volume of the periodical
15
Issue of the periodical within the volume
JUN 10 2025
Country of publishing house
CH - SWITZERLAND
Number of pages
25
Pages from-to
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UT code for WoS article
001519140200001
EID of the result in the Scopus database
2-s2.0-105008997375