Extension of shelf life by treatment with allyl isothiocyanate in combination with acetic acid on cooked rice

In order to extend the shelf life of cooked rice, allyl isothiocyanate (AIT) and acetic acid were applied, and both microbiological evaluations and sensory evaluations were performed during storage at various temperatures. The residual AIT concentration in the headspace of a cooked rice pack was also quantified. Total aerobic populations at various storage temperatures were lower where acetic acid alone or in combination with AIT were used. A sensory evaluation showed that the acceptability of cooked rice was influenced by the type of treatment. The antimicrobial effect of acetic acid in combination with AIT was excellent, so it seemed to have potential as an agent to extend the shelf life of cooked rice.