Influence of Different Storage Conditions on Quality of Germinated Parboiled Rice

WANG Cuiling; DAI Changjun; LIU Qing; WANG Jing; ZHANG Lili; DONG Xiaohui; SHI Dongmei

doi:10.13386/j.issn1002-0306.2021060013

Volume 43 Issue 3

Jan. 2022

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Science and Technology of Food Industry > 2022 > 43(3): 325-332. > DOI: 10.13386/j.issn1002-0306.2021060013

WANG Cuiling, DAI Changjun, LIU Qing, et al. Influence of Different Storage Conditions on Quality of Germinated Parboiled Rice[J]. Science and Technology of Food Industry, 2022, 43(3): 325−332. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021060013.

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Influence of Different Storage Conditions on Quality of Germinated Parboiled Rice

1.
Quality and Safety Institute of Agricultural Products, Heilongjiang Academy of Agricultural Sciences, Harbin 150000, China
2.
Suihua Branch of Heilongjiang Academy of Agricultural Sciences, Suihua 152000, China
3.
Heilongjiang Academy of Agricultural Sciences, Harbin 150000, China

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Received Date: June 01, 2021
Available Online: December 08, 2021

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Abstract

Abstract

In order to explore the effects of different storage conditions (packaging materials, oxygen content and temperature) on the physical and chemical properties, biologically active substances, antioxidant activity, and microbiological properties of germinated parboiled rice, the germinated parboiled rice was put under vacuum and normal pressure, packed in aluminum-laminated-polyethylene (ALPE) and polyamide-polyethylene (PAPE) pouches and stored at 4 ℃ and 30 ℃ for 6 months. The results showed that packaging at lower temperatures under vacuum in ALPE was effective in retarding the degradation of bioactive compounds, changes in physicochemical quality, and rancidity. Moisture content and water activity continuously declined during the storage in PAPE pouches at 30 ℃ while they were unchanged when stored in ALPE at 30 ℃ and under all conditions at 4 ℃. γ-aminobutyrate and total colorosin content decreased at 30 ℃, but did not change with storage time at 4 ℃. Total phenolic content and antioxidant activities were also effectively retained under low temperature storage, especially in vacuum packaging. Rancidity of germinated parboiled rice determined using the thiobarbituric acid test, increased with storage time and showed a high correlation with sensory evaluation results (R²=0.9943). Under all test conditions, the microbial content of the germinated parboiled rice did not exceed the limit value of the relevant national standards, indicating that the microbiological indicators of the sample to be tested in the process of this research met the requirements and could be eaten with confidence.
- germinated parboiled rice,
- packaging materials,
- oxygen,
- temperature,
- quality characteristics

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References (31)

References

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