Development of Ice Cream with Improved Microbiological Safety and Acceptable Organoleptic Quality Using Irradiation

This study was aimed to assess the effect of irradiation on the shelf-life of pseudo-dairy food product consisting of different concentration levels of the structural and energy-giving caloric component macronutrients (protein, fat and carbohydrate). Gamma irradiated products (1kGy, 3kGy, 5kGy and 10kGy) were compared to the current procedure used by the industry of non-irradiated dairy products. The study looked at the impact of different treatments on storage quality in respect to physicochemical (pH, acidity, macronutrients), and microbiological properties [total viable count (TVC)]. The products were aseptically packaged in plastic containers and analysed at regular weekly intervals up until 100 days during refrigerated storage at 4±1°C. The storage period did not bring about any significant change in physicochemical properties of the products throughout the period of study while the TVC displayed a linear regression for irradiated products stored at 4±1°C as well as the control (non-irradiated). At the end of the shelf-life trial (benchmarked at log 4.3 CFU/g), the total viable count did not exceed log 3.94CFU/g for samples treated at 10kGy after 100 days of analysis. These observations indicated that the product could be safely stored aerobically for >100days (10 and 5kGy), 56days at (3kGy), 42 days at (1kGy) for the irradiated samples `and 14-28 days for the non-irradiated samples without much change in physicochemical and microbiological properties using refrigerated storage.

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Development of Ice Cream with Improved Microbiological Safety and Acceptable Organoleptic Quality Using Irradiation

Cited by 10 publications

References 14 publications

Effects of dielectric barrier discharge plasma on pathogen inactivation and the physicochemical and sensory characteristics of pork loin

Effects of dielectric barrier discharge plasma on pathogen inactivation and the physicochemical and sensory characteristics of pork loin

Improvement of microbiological safety and sensorial quality of pork jerky by electron beam irradiation and by addition of onion peel extract and barbecue flavor

Effects of gamma irradiation on the shelf-life of a dairy-like product

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