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Extension of Shelf Life by Treatment with Allyl Isothiocyanate in Combination with Acetic Acid on Cooked Rice
Author(s) -
Kim Y.S.,
Ahn E.S.,
Shin D.H.
Publication year - 2002
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2002.tb11397.x
Subject(s) - allyl isothiocyanate , acetic acid , shelf life , food science , chemistry , organic chemistry
In order to extend the shelf life of cooked rice, allyl isothiocyanate (AIT) and acetic acid were applied, and both microbiological evaluations and sensory evaluations were performed during storage at various temperatures. The residual AIT concentration in the headspace of a cooked rice pack was also quantified. Total aerobic populations at various storage temperatures were lower where acetic acid alone or in combination with AIT were used. A sensory evaluation showed that the acceptability of cooked rice was influenced by the type of treatment. The antimicrobial effect of acetic acid in combination with AIT was excellent, so it seemed to have potential as an agent to extend the shelf life of cooked rice.