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Please use this identifier to cite or link to this item: http://hdl.handle.net/123456789/10822

Title: Effect of irradiation on inoculated Salmonella parathyphi B and the colour of freeze-dried egg yolk
Authors: Ofosu, I. W.
Apea Bah, F. B.
Adu-Gyamfi, A.
Ankar-Brewoo, G. M.
Oduro, I.
Ellis, W. O.
Boakye-Wallace, M.
Owusu-Marfo, A.
Keywords: Irradiation
Salmonella parathyphi B
colour intensity
freeze-dried egg yolk
Issue Date: Sep-2010
Publisher: Academic Journals
Citation: African Journal of Food Science Vol. 4(9), pp. 603 - 607, September 2010
Abstract: The effect of irradiation on the colour intensity of freeze-dried egg yolk samples (FDEY), from poultry birds given feed containing different concentrations of annatto extract was investigated. Concentrations of 1, 4, 7 and 10 % of annatto extracts were used in the poultry feed formulation and these were compared with feed containing no additive as well as one containing a commercial feed colourant, ‘carophyll yellow’. The FDEY samples coded R1, R2, R3, R4, C and CA respectively were inoculated with Salmonella parathyphi B and irradiated at doses of 0, 3 and 5 kGy with radiation from a 60 Co source. Microbial counts and colour intensity were determined after irradiation. Results of the microbiological analysis showed that both 3 and 5 kGy doses were adequate in practically eliminating Salmonella parathyphi B from the samples. However, it was observed from the colour analysis that irradiation at both 3 and 5 kGy doses caused significant (p < 0.0001) deterioration of the colour of the freeze-dried egg yolk samples
Description: This article was published in African Journal of Food Science Vol. 4(9), pp. 603 - 607, September 2010
URI: http://hdl.handle.net/123456789/10822
ISSN: 1996-0794
Appears in Collections:College of Science

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