Storage Quality of Brown Rice as Affected by Packaging with and without Carbon Dioxide
- 1 December 1980
- journal article
- research article
- Published by Elsevier in Journal of Food Protection
- Vol. 43 (12), 929-932
- https://doi.org/10.4315/0362-028x-43.12.929
Abstract
Shelled brown rice (100 g/bag) was packed in regular plastic bags in air, in laminated film (nylon-EVA) bags in air, and in laminated bags plus CO2. Samples of each were stored in the dark at 4 C and at 24 C, and samples were removed after 1, 3, 5 and 7 months for analysis of odor changes, free fatty acids, total microbial counts, total lipolytic fungi and bacteria, lipid peroxides and gas chromatographic volatiles profiles. Brown rice in laminated bags plus CO2 was more stable under refrigerated conditions than at ambient temperatures. However, at 24-C storage there was no consistent significant decrease in free fatty acids, lipid peroxides and volatile compounds in these bags compared to the other types of packing. Laminated bags seem to have had an adverse effect on total microbial populations at both 4 and 24 C. Selection of either type of package for brown rice would be governed by end use, storage time and conditions.This publication has 2 references indexed in Scilit:
- Instrumental analysis of volatiles from rice and corn productsJournal of Agricultural and Food Chemistry, 1978
- The effect of restricted air supply on some insects which infest grainAnnals of Applied Biology, 1963