Effect of combination processing on the microbial, chemical and sensory quality of ready-to-eat (RTE) vegetable pulav

Effect of irradiation in combination with retort processing on the shelf life and safety aspects of an ethnic Indian food product like vegetable pulav was investigated. Gamma irradiation of RTE vegetable pulav was carried out at different dosage rates with 60Co followed by retort processing. The combination processed samples were analysed for microbiological, chemical and sensory characteristics. Microbiological analysis indicated that irradiation in combination with retort processing has significantly reduced the microbial loads whereas the chemical and sensory analysis proved that this combination processing is effective in retaining the properties even after storage for one year at ambient conditions. The results also indicated that a minimum irradiation dosage at 4.0 kGy along with retort processing at an F0 value of 2.0 is needed to achieve the desired shelf life with improved organoleptic qualities. - Highlights: → A combination processing involving gamma irradiation and retort processing. → Combination processing reduced microbial loads. → Minimum dose of 4.0 kGy together with retort processing at F0-2.0 is required to achieve commercial sterility.