Analysis of Sushi Rice: Preparation Techniques, Physicochemical Properties and Quality Attributes

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

Analysis of Sushi Rice: Preparation Techniques, Physicochemical Properties and Quality Attributes

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

Analysis of Sushi Rice: Preparation Techniques, Physicochemical Properties and Quality Attributes

Popis výsledku anglicky

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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2025

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Applied Sciences-BASEL

ISSN

2076-3417

e-ISSN

2076-3417

Svazek periodika

15

Číslo periodika v rámci svazku

JUN 10 2025

Stát vydavatele periodika

CH - Švýcarská konfederace

Počet stran výsledku

25

Strana od-do

—

Kód UT WoS článku

001519140200001

EID výsledku v databázi Scopus

2-s2.0-105008997375