No abstract

Plain and carrot yoghurt were prepared in the laboratory scale production from cow's milk obtained from Fayoum district, Egypt. Carrot yoghurt was prepared by blending milk with 5, 10, 15 and 20% carrot juice before fermentation. The sensory, rheological, chemical, and microbiological quality of yoghurt samples were investigated during refrigerated storage at 4°C for three weeks. The Sensory scores increased especially for yoghurt samples with 15% carrot juice. Chemical analysis revealed an increase in acidity, decrease soluble nitrogen /total nitrogen ratio and curd tension with increasing carrot juice. On the other hand, high carrot juice suppressed the growth of mold and yeast, Coliform organisms while Lactobacillus bulgaricus and Streptococcus thermophillus were not significantly (P > 0.05) affected. Yoghurt with 5, 10, 15 and 20% carrot juice showed a significant decrease (P < 0.05) in aflatoxin M1 respectively. The results of the study showed that carrot had significant effect on the acceptability of yoghurt during shelf life. The economic and public health importance of carrot in yoghurt was discussed.

The aim of this study was to determine the impact of gamma irradiation and plasma treatment on quality (appearance, odor and texture) and safety (total bacteria count, psychrophilic bacteria, spore forming bacteria, total molds and yeasts) of cold sliced chicken. Pulsed atmospheric-pressure plasma jet (PAPPJ) device is used for the treatment of fresh sliced chicken with different exposure time. Also, another sliced chicken samples were subjected to different gamma irradiation doses. The results illustrate that gamma irradiation and plasma treatment had no real effect on the chemical composition of sliced chicken and the effects of these treatments on the microbial load are reduced the counts of total bacteria, psychrophilic bacteria, total molds and yeasts count. Gamma irradiation and plasma treatment had no effects on the sensory characteristics for appearance, odor and texture of all sliced chicken samples. Finally, gamma irradiation and plasma treatment had no adverse effects on the sensory properties of sliced chicken samples, therefore, their use as safety technological treatments in food preservation and extending shelf-life.