Abstract
Effect of radiation treatment (0.5, 1, 1.5, 2 and 2.5 kGy) and storage (10 °C; 15 d) on the quality of RTC drumstick was investigated using full factorial experimental design. The data obtained for total plate count, yeast & mold count, texture, color & sensory quality were fitted into cubic polynomial equations and radiation dose required for maximum storage duration with acceptable microbial load (<105 CFUg−1) and sensory quality (overall acceptability > 5) was determined. An improved shelf-life of the product (12 d) with desired sensory and microbial quality was obtained at a dose of 1 kGy. Better retention of phenolics and isothiocyanates in the irradiated product compared to control (non-irradiated) during entire storage duration (12 d) was demonstrated. Presence of isopropyl, 2-butyl and isobutyl isothiocyanate in drumstick pods is demonstrated here for the first time.
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