Effect of modified atmosphere packaging on shelf life of the precooked food product, flavored rice

This study investigated the effect of modified atmosphere packaging (MAP) on shelf life of flavored rice. Food products were packaged using combinations of five different gaseous compositions and two storage temperatures. Microbiological and chemical analyses were conducted over eight storage periods.; Storage temperature was an important factor in controlling microbial growth. The shelf life of MAP flavored rice was extended from 9 days at 9{dollar}spcirc{dollar}C to 21 days at 2{dollar}spcirc{dollar}C.; The inhibitory effect of CO{dollar}sb2{dollar} on standard plate count was more pronounced at 9{dollar}spcirc{dollar}C. CO{dollar}sb2{dollar} levels above 20% were effective in controlling microbial growth. During storage, plate count increased as the environment became more acidic and moist.; The success of MAP in extending shelf life of flavored rice relied on proper storage temperature and gaseous atmosphere. Samples packaged in 80% N{dollar}sb2{dollar} + 20% CO{dollar}sb2{dollar} and stored at 2{dollar}spcirc{dollar}C had the longest shelf life, 21 days.