Irradiation of spices, packaging materials and luncheon to improve the storability of the end products

Spices and packaging materials were exposed to gamma irradiation at a dose of 10 KGy. Luncheon was prepared with irradiated or non-irradiated spices. Prepared luncheon was packaged in irradiated or non-irradiated packaging materials. Packaged luncheon was treated with 2 KGy. Treated and untreated packaged luncheon were kept in a refrigerator (1-4 Centigrade) for 12 months. Microbiological, nutritive and chemical characteristics of luncheon were evaluated after processing and during storage; whereas, sensory quality was evaluated only after irradiation. Gamma irradiation decreased the microorganisms counts of spices, packaging materials and packed luncheon and increased the shelf-life of packaged luncheon products. No major differences in moisture, protein, fat, pH value, total acidity, lipid peroxide and volatile basic nitrogen were observed due to irradiation. Sensory evaluation showed that all the combination treated luncheon were acceptable regarding sensory quality. However, the taste, odor, appearance and texture score of irradiated packaged luncheon were significantly lower than those of non-irradiated samples. (author)