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

Keywords

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

ASJC Scopus subject areas

  • Food Science

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