Beschreibung:
<jats:p>Demand for gourmet foods, from around the globe, is increasing.
However, owing to high perishability many of these products require
preservation if they are to arrive in a safe and unspoilt condition. The
sensory effects of such treatments range from relatively minor, for
example those produced on freezing, to major, such as the effects of
brining. Irradiation, although not as yet widely accepted, provides an
alternative means of preservation. Examines irradiation of langoustine
and subsequent effects on sensory acceptability. Finds that irradiated
flavours and textures were preferred over those of the fresh product
irrespective of whether or not the consumers were informed that the
langoustine had been irradiated. Concludes that if enhanced sensory
quality can conclusively be demonstrated to, and accepted by, the
gourmet market, the future of irradiation will be brighter.</jats:p>