Sensory evaluation, descriptive textural analysis, and consumer acceptance profile of steamed gamma-irradiated Pleurotus ostreatus (Ex. Fr.) Kummer kept in two different storage packs

The influence of gamma irradiation on the sensory, acceptability and some descriptive textural attributes of dried P.ostreatus were evaluated. Sensory evaluation was carried out using steamed mushroom samples irradiated at doses 0 (control), 1, 2, 3, 4 and 5 kGy at a dose rate of 1.7 kGy/h from a Cobalt 60 source (SLL 515, Hungary) batch irradiator and stored in either polythene or polypropylene packs for 12 months at 28–30 °C. Using a structured questionnaire, 44 male and female panelists independently assessed the samples for sensory attributes. Organoleptic scores were made according to a nine (9) point hedonic scale. The evaluation showed mean scores of general likeness. There were no significant differences (p > 0.05) recorded for attributes such as appearance, aroma, taste, and mouthfeel. color and overall acceptability recorded some significant differences (p < 0.05). Also, descriptive textural attributes of hardness, adhesiveness, chewiness, and smoothness recorded no significant difference (p > 0.05). Cohesiveness however differed significantly (p < 0.05). Gamma irradiation of samples recorded no adverse effect on its organoleptic attributes. In the consumer acceptability test, the two differently treated samples; mushrooms irradiated with 1kGy and kept in polypropylene packs and non-irradiated mushroom (control) were rated similarly (p > 0.05), although more respondents preferred the control. Mostly, consumers wrongly perceive gamma irradiation to influence organoleptic properties of foods and also destructive to the food matrix hence the need to assess the quality difference organoleptically by human sensory analysis.