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Heat-irradiation combination processing as an effective method of producing high quality shelf-stable, low-acid food products.

Author(s) : MINNAAR A., TAYLOR J. R. N., MCGILL A. E. J.

Type of article: Article

Summary

The effects of selected heat, heat-irradiation combination and irradiation treatments on the sensory quality of a shelf-stable food product, mushrooms in brine, stored at ambient temperature, were studied systematically. From the standpoint of quality, it was found that the use of heat-irradiation combination treatments involving low irradiation dose levels (requiring no freezing), appear to offer a feasible alternative to thermal processing or radappertization. This has potential use in feeding schemes, for immune-depressed individuals and for communities where frozen and/or refrigerated storage and distribution of foods are unavailable.

Details

  • Original title: Heat-irradiation combination processing as an effective method of producing high quality shelf-stable, low-acid food products.
  • Record ID : 1996-2265
  • Languages: English
  • Source: Food Control The International Journal of HACCP and Food Safety - vol. 6 - n. 3
  • Publication date: 1995/06

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