SUEKANE, SACHIKO
(Toyo Junior College of Food Technology)
,
SUMITANI, HIDENOBU
(Formerly a Member of Toyo Institute of Food Technology)
,
OKIURA, AYA
(Formerly a Member of Toyo Institute of Food Technology)
,
NAKA, TOSHIHITO
(Formerly a Member of Toyo Institute of Food Technology)
Various packed cooked-rice manufactured under the semi-aseptic condition have been commercialized in Japan. Several types of plastic packages, such as OXYGUARD® cup (oxygen absorbable package), LAMICON® cup (multi layered oxygen barrier package), and polypropylene (PP) cup, are available as containe...
Various packed cooked-rice manufactured under the semi-aseptic condition have been commercialized in Japan. Several types of plastic packages, such as OXYGUARD® cup (oxygen absorbable package), LAMICON® cup (multi layered oxygen barrier package), and polypropylene (PP) cup, are available as container. Within the container, there are oxygen remaining after filling and permeating through the container wall during storage. To investigate the influence of the packages and the residual oxygen concentration on the cooked-rice odor, six kinds of model products : OXYGUARD® cup (oxygen content = 0.3% or less), LAMICON® cup (oxygen content = ca. 1, 3, 10%), LAMICON® cup with an oxygen absorber, and PP cup (oxygen content = ca. 1 %), were estimated. Hexanal which is one of stale flavor (komai-shu) components was determined by gas chromatograph-mass spectrometer with large-volume static headspace sampling system at several interval. The amounts of hexanal in PP cup and LAMICON® cup without an oxygen absorber increased markedly during storage. The hexanal level in LAMICON® cup with an oxygen absorber gradually decreased. However, in OXYGUARD® cup, the hexanal level remained constant throughout the experimental period. The aseptically packaged cooked-rice in OXYGUARD® cup retained good flavor quality during storage.
Various packed cooked-rice manufactured under the semi-aseptic condition have been commercialized in Japan. Several types of plastic packages, such as OXYGUARD® cup (oxygen absorbable package), LAMICON® cup (multi layered oxygen barrier package), and polypropylene (PP) cup, are available as container. Within the container, there are oxygen remaining after filling and permeating through the container wall during storage. To investigate the influence of the packages and the residual oxygen concentration on the cooked-rice odor, six kinds of model products : OXYGUARD® cup (oxygen content = 0.3% or less), LAMICON® cup (oxygen content = ca. 1, 3, 10%), LAMICON® cup with an oxygen absorber, and PP cup (oxygen content = ca. 1 %), were estimated. Hexanal which is one of stale flavor (komai-shu) components was determined by gas chromatograph-mass spectrometer with large-volume static headspace sampling system at several interval. The amounts of hexanal in PP cup and LAMICON® cup without an oxygen absorber increased markedly during storage. The hexanal level in LAMICON® cup with an oxygen absorber gradually decreased. However, in OXYGUARD® cup, the hexanal level remained constant throughout the experimental period. The aseptically packaged cooked-rice in OXYGUARD® cup retained good flavor quality during storage.
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