The performance of organic and inorganic coated retort pouch materials on the shelf life of ready-to-eat rice products

Youngjae Byun, Seung In Hong, Sunil Mangalassary, Ho Jae Bae, Kay Cooksey, Hyun Jin Park, Scott Whiteside

Research output: Contribution to journalArticle

10 Citations (Scopus)

Abstract

The performance of organic and inorganic coated retort pouch materials on the shelf life of ready-to-eat (RTE) rice products was investigated. Two different retort pouch structures were used: the organic material coated retort pouch (ORG), organic material coated polyethylene terephthalate (PET)/biaxially oriented nylon (BON)/cast polypropylene (CPP); the inorganic material coated retort pouch (IND), aluminum oxide coated PET/BON/CPP. Two specific cooked rice products, plain and chicken-flavored cooked rice, were utilized for the comparison. For quantitative analysis, moisture content and lightness of the rice products were measured. The moisture content of both the plain and chicken-flavored rice packed in either pouch decreased slightly during the 12 week storage time after retort processing. However, there were no significant differences in quantitative analysis between the ORG and IND for both the plain and chicken-flavored cooked rice. A simple paired comparison test was used to evaluate the sensory characteristics of rice products. Overall, there were no significant sensory differences between the ORG and IND for both the plain and the chicken-flavored cooked rice. These results demonstrated that the newly developed ORG can be used as a retort pouch material for RTE rice products.

Original languageEnglish
Pages (from-to)862-866
Number of pages5
JournalLWT - Food Science and Technology
Volume43
Issue number6
DOIs
Publication statusPublished - 2010 Jul 1

Fingerprint

retort pouches
rice products
shelf life
chickens
rice
Chickens
polypropylenes
nylon
quantitative analysis
Polyethylene Terephthalates
Polypropylenes
Nylons
water content
aluminum oxide
pouches
Oryza
sensory properties
Matched-Pair Analysis
storage time
Aluminum Oxide

Keywords

  • Inorganic material coated pouch
  • Organic material coated pouch
  • Retort pouch
  • Rice

ASJC Scopus subject areas

  • Food Science

Cite this

The performance of organic and inorganic coated retort pouch materials on the shelf life of ready-to-eat rice products. / Byun, Youngjae; Hong, Seung In; Mangalassary, Sunil; Bae, Ho Jae; Cooksey, Kay; Park, Hyun Jin; Whiteside, Scott.

In: LWT - Food Science and Technology, Vol. 43, No. 6, 01.07.2010, p. 862-866.

Research output: Contribution to journalArticle

Byun, Youngjae ; Hong, Seung In ; Mangalassary, Sunil ; Bae, Ho Jae ; Cooksey, Kay ; Park, Hyun Jin ; Whiteside, Scott. / The performance of organic and inorganic coated retort pouch materials on the shelf life of ready-to-eat rice products. In: LWT - Food Science and Technology. 2010 ; Vol. 43, No. 6. pp. 862-866.
@article{81e5427777eb4367a677d662446bf890,
title = "The performance of organic and inorganic coated retort pouch materials on the shelf life of ready-to-eat rice products",
abstract = "The performance of organic and inorganic coated retort pouch materials on the shelf life of ready-to-eat (RTE) rice products was investigated. Two different retort pouch structures were used: the organic material coated retort pouch (ORG), organic material coated polyethylene terephthalate (PET)/biaxially oriented nylon (BON)/cast polypropylene (CPP); the inorganic material coated retort pouch (IND), aluminum oxide coated PET/BON/CPP. Two specific cooked rice products, plain and chicken-flavored cooked rice, were utilized for the comparison. For quantitative analysis, moisture content and lightness of the rice products were measured. The moisture content of both the plain and chicken-flavored rice packed in either pouch decreased slightly during the 12 week storage time after retort processing. However, there were no significant differences in quantitative analysis between the ORG and IND for both the plain and chicken-flavored cooked rice. A simple paired comparison test was used to evaluate the sensory characteristics of rice products. Overall, there were no significant sensory differences between the ORG and IND for both the plain and the chicken-flavored cooked rice. These results demonstrated that the newly developed ORG can be used as a retort pouch material for RTE rice products.",
keywords = "Inorganic material coated pouch, Organic material coated pouch, Retort pouch, Rice",
author = "Youngjae Byun and Hong, {Seung In} and Sunil Mangalassary and Bae, {Ho Jae} and Kay Cooksey and Park, {Hyun Jin} and Scott Whiteside",
year = "2010",
month = "7",
day = "1",
doi = "10.1016/j.lwt.2010.01.009",
language = "English",
volume = "43",
pages = "862--866",
journal = "LWT - Food Science and Technology",
issn = "0023-6438",
publisher = "Academic Press Inc.",
number = "6",

}

TY - JOUR

T1 - The performance of organic and inorganic coated retort pouch materials on the shelf life of ready-to-eat rice products

AU - Byun, Youngjae

AU - Hong, Seung In

AU - Mangalassary, Sunil

AU - Bae, Ho Jae

AU - Cooksey, Kay

AU - Park, Hyun Jin

AU - Whiteside, Scott

PY - 2010/7/1

Y1 - 2010/7/1

N2 - The performance of organic and inorganic coated retort pouch materials on the shelf life of ready-to-eat (RTE) rice products was investigated. Two different retort pouch structures were used: the organic material coated retort pouch (ORG), organic material coated polyethylene terephthalate (PET)/biaxially oriented nylon (BON)/cast polypropylene (CPP); the inorganic material coated retort pouch (IND), aluminum oxide coated PET/BON/CPP. Two specific cooked rice products, plain and chicken-flavored cooked rice, were utilized for the comparison. For quantitative analysis, moisture content and lightness of the rice products were measured. The moisture content of both the plain and chicken-flavored rice packed in either pouch decreased slightly during the 12 week storage time after retort processing. However, there were no significant differences in quantitative analysis between the ORG and IND for both the plain and chicken-flavored cooked rice. A simple paired comparison test was used to evaluate the sensory characteristics of rice products. Overall, there were no significant sensory differences between the ORG and IND for both the plain and the chicken-flavored cooked rice. These results demonstrated that the newly developed ORG can be used as a retort pouch material for RTE rice products.

AB - The performance of organic and inorganic coated retort pouch materials on the shelf life of ready-to-eat (RTE) rice products was investigated. Two different retort pouch structures were used: the organic material coated retort pouch (ORG), organic material coated polyethylene terephthalate (PET)/biaxially oriented nylon (BON)/cast polypropylene (CPP); the inorganic material coated retort pouch (IND), aluminum oxide coated PET/BON/CPP. Two specific cooked rice products, plain and chicken-flavored cooked rice, were utilized for the comparison. For quantitative analysis, moisture content and lightness of the rice products were measured. The moisture content of both the plain and chicken-flavored rice packed in either pouch decreased slightly during the 12 week storage time after retort processing. However, there were no significant differences in quantitative analysis between the ORG and IND for both the plain and chicken-flavored cooked rice. A simple paired comparison test was used to evaluate the sensory characteristics of rice products. Overall, there were no significant sensory differences between the ORG and IND for both the plain and the chicken-flavored cooked rice. These results demonstrated that the newly developed ORG can be used as a retort pouch material for RTE rice products.

KW - Inorganic material coated pouch

KW - Organic material coated pouch

KW - Retort pouch

KW - Rice

UR - http://www.scopus.com/inward/record.url?scp=77949571580&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=77949571580&partnerID=8YFLogxK

U2 - 10.1016/j.lwt.2010.01.009

DO - 10.1016/j.lwt.2010.01.009

M3 - Article

AN - SCOPUS:77949571580

VL - 43

SP - 862

EP - 866

JO - LWT - Food Science and Technology

JF - LWT - Food Science and Technology

SN - 0023-6438

IS - 6

ER -