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KMID : 0881720110260030209
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Journal of Food Hygiene and Safety
2011 Volume.26 No. 3 p.209 ~ p.213
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Estimation of Shelf-Life of Commercially Sterilized Fried Rice Containing Meat
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Jeong Se-Hee
Ha Ji-Hyoung
Jeong Young-Gil
Jo Byung-Chul
Kim Dong-Ho
Ha Sang-Do
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Abstract
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Physicochemical, microbiological and sensory characteristics were determined during storage at 15, 25, and 35o 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 (36months) at room temperature.
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KEYWORD
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Shelf-life, Fried rice retort dishes, Thiobarbituric acid (TBA) values, Arrhenius equation, Sensory evaluation
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