Effect of packaging and storage temperature to quality and shelf-life of corn egg-roll

Abstract

This research was aimed to study the changes of corn-egg roll quality during storage, and to determine its shelf life. Corn-egg roll was packaged in aluminum foil and polypropylene, then stored in incubator at 30, 40 and 50°C. The analysis of egg roll was done every month for 4 months. The determination of shelf life was done using Accelerated Shelf-Life Test method using Arrhenius approach. During storage, there is an increase in free fatty acid and moisture content, as well as a decrease in texture and aroma. The free fatty acid as the critical point of corn egg roll, which is packed by polypropylene, while, the egg roll which is packaged by aluminum foil has aroma as a critical point. Corn egg-roll packed in aluminum foil has a longer shelf life than polypropylene packaging. The shelf life of corn egg roll packed in aluminum foil at the storage temperature of 25, 28 and 30°C is 19.3; 18.5 and 18.1 months, while in polypropylene is 15.9; 15.5 and 15.2 months.