Irradiation of gourmet foods – potential for improving sensory quality and process acceptability

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.