Effects of gamma irradiation on the shelf-life of a dairy-like product. (February 2018)

• Record Type: Journal Article
• Authors: Odueke, Oluwakemi B.; Chadd, Stephen A.; Baines, Richard N.; Farag, Karim W.; Jansson, Jonathan
• Is Part Of: Radiation physics and chemistry. Volume 143(2018:Feb.)
• Page Start: 63
• Page End: 71
• Publication Date: 2018-02
• Subjects: Irradiation -- Gamma irradiation -- Shelf-life -- Food technology -- Food preservation -- Dairy products; Radiation chemistry -- Periodicals; Radiometry -- Periodicals; Radiation -- Periodicals; Chimie sous rayonnement -- Périodiques; 539.2
• DOI: 10.1016/j.radphyschem.2017.09.013
• Languages: English
• ISSNs: 0969-806X

Abstract

Abstract: 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 (1 kGy, 3 kGy, 5 kGy and 10 kGy) 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 3.94 CFU/g for samples treated at 10 kGy after 100 days of analysis. These observations indicated that the product could be safely stored aerobically for > 100days (10 and 5 kGy), 56days at (3 kGy), 42 days at (1 kGy) for the irradiated samples' and 14–28 days for the non-irradiated samples without much change in physicochemical and microbiological properties using refrigerated storage. Highlights: The efficacy of radiation treatment was investigated. Gamma irradiation treatment increases the shelf-life of food product. Gamma irradiation did not induce any significant change in the physicochemical properties of the product.