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Effect of irradiation and chilled storage on the microbiological and sensory quality of a ready meal.

Author(s) : MCATEER N. J., GRANT I. R., PATTERSON M. F., STEVENSON M. H., WEATHERUP S. T. C.

Type of article: Article

Summary

The sensory and microbiological quality of both non-irradiated and irradiated cook-chill ready meals consisting of roast beef and gravy, cauliflower and sauce together with roast and mashed potaotes were assessed at intervals during 15 days storage at 2-3 deg C. Growth of Pseudomonas spp. caused obvious spoilage of the non-irradiated meals after storage, whereas spoilage was not apparent in the irradiated meals. Irradiation (2 and 3 kilograys) reduced the number of microorganisms in the meal to less than 100/g initially and significant microbial growth did not occur during storage. Using sensory profiling techniques a trained panel found that the effects of irradiation and chilled storage were most apparent in the cauliflower and potato components and occurred most often in the colour, appearance and textural attributes. The combination of low dose irradiation and chilled storage effectively controlled microbial growth but changes in the sensory characteristics may limit the potential of irradiation to extend the shelf-life and enhance the safety of this ready meal.

Details

  • Original title: Effect of irradiation and chilled storage on the microbiological and sensory quality of a ready meal.
  • Record ID : 1997-1001
  • Languages: English
  • Source: Int. J. Food Sci. Technol. - vol. 30 - n. 6
  • Publication date: 1995/12
  • Document available for consultation in the library of the IIR headquarters only.

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