Abstract
The use of heat and ionizing irradiation in combination can be advantageous by allowing the less severe use of any single treatment. 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 study 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.
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