Influence of Packaging Oxygen Transmission Rate on Physical Characteristics of Frozen Cooked Rice Under Various Freezing Conditions.

Abstract

The influence of packaging oxygen transmission rate (OTR; 0, 3,000, 5,000, 7,000, and 20,000 [mL/m2 ]/day) on cooked rice quality factors, including freezing rate and time, moisture content, color parameters, texture characteristics, and morphology, were evaluated. Cooked rice was frozen at -20 and -80 °C using packaging with different OTRs for 14 days. Freezing rates in packaging with lower OTRs (0, 3,000, and 5,000 [mL/m2 ]/day) were higher than those in packaging with higher OTRs. The moisture content of cooked rice was the highest in OTR 5,000 packaging under all experimental conditions. Lightness (L* ) and total color difference (ΔE) values were the highest in OTR 20,000 packaging, whereas ΔE values were the lowest in OTR 5,000 packaging. Hardness and cohesiveness of frozen cooked rice gradually increased from OTR 0 to 5,000 but decreased from OTR 5,000 to 20,000. Morphology was distinct in all conditions and at all OTRs. Thus, we confirmed that the OTR of packaging influences the physical characteristics of frozen cooked rice. Therefore, packaging OTR should be considered when seeking to improve the quality of frozen cooked rice. PRACTICAL APPLICATION: Packaging oxygen transmission rate (OTR) influenced quality characteristics of frozen cooked rice under various freezing conditions. Cooked rice frozen in packaging with lower OTRs (0, 3,000, and 5,000 [mL/m2 ]/day) showed higher freezing rates, higher moisture content, shorter freezing times, smaller ice crystal formation, homogeneous pore distribution, and lower total color differences (ΔE) than did cooked rice frozen in packaging with higher OTRs (7,000 and 20,000 [mL/m2 ]/day). Packaging OTR influences frozen cooked rice quality characteristics, and should therefore be carefully considered when designing rice products.