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KMID : 0525720180230030190
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Journal of Chitin and Chitosan
2018 Volume.23 No. 3 p.190 ~ p.198
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Prediction of Shelf-life of Rice Cake Processing Products for HMR Foods
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Yoo Seung-Jin
Chin Jong-Eon
Oh Sung-Hoon
Ryu Min-Jung
Hwang Kwon-tack
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Abstract
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In this experiment, we set the expiration date to use the rice cake processing product as a substitute for home. Experiments were carried out on the brown rice cake and green bean curd rice cake. The rice cake was developed to be sealed to the tray immediately after boiling for convenience, and it was tried to minimize microbial contamination due to the treatment immediately after boiling. Total bacterial counts, coliform group, moisture content, sensory evaluation, physical properties, and chromaticity were measured at 0, 4, and 10℃ for refrigerated distribution. In the test for up to 21 days, the total number of bacteria in the two samples did not exceed 5.87 ± 0.09 log, and the two samples were not detected in the coliform group. The changes of moisture content did not show a significant difference in time between the three kinds of temperature. There was no significant difference in the L value among the changes of chromaticity during the storage period. Also, changes in physical properties were maintained at less than 5%, indicating no change due to aging. However, the sensory change showed a significant decrease in 21 of Korean sweet rice cakes, and the quality limit date of rice cakes was set according to the “Food Codes” standard among the maximum set quality indicators. The quality limit of rice cake was 21 days at 0℃, 21 days at 4℃ and 18 days at 10℃. The final shelf life was set to 16 days (0℃, 4℃) and 14 days (10℃) by multiplying the safety factor of 0.8 by various factors in product distribution.
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KEYWORD
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HMR, Shelf-life extension, Sterilization treatment, Ready-to-eat food, Glutinous rice cake
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