Abstract
Irradiation of the samples of fried bean curd which have been packed in polyethylene film (PEF) under reduced pressure with total doses of 8 and 40×104γ was found to be effective in prolongation of storage period at low temperatures. The latter irradiation dose was also found to be effective for preservation at 25°C.
A slight irradiation odor was noticed with those which received40×104γ dose but it became undetectable on cooking. The cooked irradiated samples were found to be not significantly different from control samples in appearance and taste.
