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Please use this identifier to cite or link to this item: http://hdl.handle.net/123456789/9658

Title: Effect of irradiation on inoculated Salmonella parathyphi B and the colour of freeze-dried egg yolk
Authors: Owusu-Marfo, A.
Boakye-Wallace, M.
Ellis, William Otoo
Oduro, I.
Ankar-Brewoo, G. M.
Adu-Gyamfi, A.
Apea Bah, F. B.
Ofosu, I. W.
Keywords: freeze-dried egg yolk
colour intensity
Salmonella parathyphi B
Irradiation
Issue Date: Sep-2010
Publisher: African Journal of Food Science
Citation: African Journal of Food Science Vol. 4(9), pp. 603 - 607, September 2010 Available online http://www.academicjournals.org/ajfs ISSN 1996-0794 ©2010 Academic Journals
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 60Co 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 by African Journal of Food Science Vol. 4(9), pp. 603 - 607, September 2010 Available online http://www.academicjournals.org/ajfs ISSN 1996-0794 ©2010 Academic Journals
URI: http://hdl.handle.net/123456789/9658
Appears in Collections:College of Science

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