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Effect of Modified Atmosphere Packaging on Preservation of Pumpkin Rice Cake  

Moon, Ki-Bok (Department of Food Science and Biotechnology, Kyungnam University)
Kim, Hwan-Ki (Department of Food Science and Biotechnology, Kyungnam University)
An, Duck-Soon (Department of Food Science and Biotechnology, Kyungnam University)
Lee, Dong-Sun (Department of Food Science and Biotechnology, Kyungnam University)
Publication Information
Food Science and Preservation / v.17, no.6, 2010 , pp. 908-913 More about this Journal
Abstract
Modified atmosphere packaging (MAP) was evaluated for the storage of pumpkin rice cake as a means of preserving quality and extending shelf-life. Retail-sized amounts of rice cake were packaged in trays under different modified atmosphere conditions (air, vacuum, 60% $CO_2$/40% $N_2$ and 100% $CO_2$) using gas-barrier plastic film; control was in air-permeable stretch wrap. The packages were stored at $20^{\circ}C$ with periodical measurement of package atmosphere and cake quality attributes. The modified atmosphere packages of 60% $CO_2$/40% $N_2$ and 100% $CO_2$ inhibited the growth of molds/yeasts completely and significantly retarded the growth of aerobic bacteria. All the packages except that of 100% $CO_2$ showed the reduction of internal $O_2$ concentration and increase of the $CO_2$ with storage time due to the microbial activity. There has been slight decrease of $CO_2$ concentration for 60% $CO_2$/40% $N_2$ and 100% $CO_2$ packages just after start of the storage possibly due to dissolution of headspace $CO_2$ into the cake. Any MAP conditions did not affect the retrogradation of the rice cake. Surface color of the cake within affordable microbial quality limit was not affected significantly by packaging conditions.
Keywords
shelf life; modified atmosphere; aerobic bacteria; mold; yeast;
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