ISSN:
0007-070X
Quelle:
Emerald Fulltext Archive Database 1994-2005
Thema:
Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft
Notizen:
Demand for gourmet foods, from around the globe, is increasing.However, owing to high perishability many of these products requirepreservation if they are to arrive in a safe and unspoilt condition. Thesensory effects of such treatments range from relatively minor, forexample those produced on freezing, to major, such as the effects ofbrining. Irradiation, although not as yet widely accepted, provides analternative means of preservation. Examines irradiation of langoustineand subsequent effects on sensory acceptability. Finds that irradiatedflavours and textures were preferred over those of the fresh productirrespective of whether or not the consumers were informed that thelangoustine had been irradiated. Concludes that if enhanced sensoryquality can conclusively be demonstrated to, and accepted by, thegourmet market, the future of irradiation will be brighter.
Materialart:
Digitale Medien
URL:
http://dx.doi.org/10.1108/00070709510100109
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