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Estimation of Shelf-Life of Commercially Sterilized Fried Rice Containing Meat  

Jeong, Se-Hee (School of Food Science and Technology, Chung-Ang University)
Ha, Ji-Hyoung (School of Food Science and Technology, Chung-Ang University)
Jeong, Young-Gil (Harvest Charm-Foods Co., Ltd.)
Jo, Byung-Chul (Harvest Charm-Foods Co., Ltd.)
Kim, Dong-Ho (Seowon University)
Ha, Sang-Do (School of Food Science and Technology, Chung-Ang University)
Publication Information
Journal of Food Hygiene and Safety / v.26, no.3, 2011 , pp. 209-213 More about this Journal
Abstract
Physicochemical, microbiological and sensory characteristics were determined during storage at 15, 25, and 35$^{\circ}C$ for six months to predict shelf-life of four fried rice retort dishes. Thiobarbituric acid (TBA) values were increased significantly and pH and acid values did not show any significant differences. Microbiological contamination levels were estimated as safe. Sensory evaluation were tested over 4 points during storage period. It maintained the commercial value during the shelf-life. TBA value as an effective quality indicator was used to estimate shelf-life with Arrhenius equation. The estimated shelf-life were 1,408 days (46 months) for beef fried rice, 1,353 days (44 months) for Ham fried rice, 1,164 (38 months) days for chicken curry fried rice and 1,182 (39 months) days for bacon tuna fried rice. In conclusion, shelf-life of all four fried rice dishes was predicted as longer than three years (36 months) at room temperature.
Keywords
Shelf-life; Fried rice retort dishes; Thiobarbituric acid (TRA) values; Arrhenius equation; Sensory evaluation;
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Times Cited By KSCI : 6  (Citation Analysis)
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