Advanced SearchSearch Tips
Quality of Irradiated Plain Yogurt during Storage at Different Temperatures
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
 Title & Authors
Quality of Irradiated Plain Yogurt during Storage at Different Temperatures
Ham, J.S.; Jeong, S.G.; Lee, S.G.; Han, G.S.; Jang, A.; Yoo, Y.M.; Chae, H.S.; Kim, D.H.; Kim, H.J.; Lee, W.K.; Jo, C.;
  PDF(new window)
To develop a safer yogurt for immuno-compromised or allergy patients and to extend shelf-life, a plain yogurt was irradiated with doses of 0, 1, 3, 5, and 10 kGy using a gamma ray and the chemical and microbiological quality and allergenicity change were investigated. There was no difference in the content of protein, total solid, and amino acids of the plain yogurt by irradiation treatment and different storage temperatures (4, 20, and ). The lactic acid bacterial counts of irradiated plain yogurt had approximately 3-decimal reduction at 3 kGy, and no viable cell at 10 kGy regardless of storage time and temperature. The binding ability of rabbit antiserum to milk proteins in irradiated plain yogurt showed that 10 kGy of irradiation produced significantly higher binding ability than other treatments. Sensory evaluation indicated that only appearance of the plain yogurt irradiated at 3 kGy or higher had a lower value than the non-irradiated control when stored at . Results suggest that irradiation of plain yogurt does not significantly affect the chemical and sensory quality of plain yogurt, but can extend the shelf-life, possibly reduce allergenicity, and provide a safer product.
Plain Yogurt;Irradiation;Lactic Acid Bacteria;Allergenicity;Sensory;
 Cited by
Effects of Gamma Irradiation on Chemical Composition, Antinutritional Factors, Ruminal Degradation and In vitro Protein Digestibility of Full-fat Soybean,;;;;;

아세아태평양축산학회지, 2009. vol.22. 4, pp.534-541 crossref(new window)
Effect of Gamma Irradiation on the Bacteriological and Sensory Analysis of Raw Whole Milk under Refrigeration, Journal of Food Processing and Preservation, 2015, 39, 6, 2404  crossref(new windwow)
Abdel Baky, A. A., S. M. Farahat, A. M. Rabie and S. A. Mobasher. 1986, The manufacture of Ras cheese from gamma irradiated milk, Food Chem 20:201-212 crossref(new window)

Asselin, A., J. Hebert and J. Amiot. 1989, Effects of in vitro proteolysis on the allergenicity of major whey proteins, J. Food Sci. 54:1037-1039 crossref(new window)

Berrocal, D., M. L. Arias, M. Henderson and E. Wong. 2002, Evaluation of the activity of probiotic cultures over Listeria monocytogenes during the production and storage of yogurt, Arch. Latinoam Nutr. 52:375-380

Byun, M. W., J. W. Lee, H. S. Yook, C. Jo and H. Y. Kim. 2002, Application of gamma irradiation for inhibition of food allergy, Radiat. Phy. Chem. 63:369-370 crossref(new window)

David, T. J. 1993, Food and food additive intolerance in childhood, p.157-159 Blackwell Scientific Publications. Oxford

Docena, G. H., R. Fernendez, F. G., Chirdo and C. A. Fossati. 1996, Identification of casein as the allergenic and antigenic protein of cow's milk, Allergy (Copenhagen) 51:412-416

Gharaghani, H., M. Zaghan, G. Shahhosseini and H. Moravej 2008, Effect of gamma irradiation on antinutritional factors and nutrition: Canola mea for broiler chickens, Asian-Aust. J.Anim. Sci. 21:1479-1485

Ham, J. S., J. H. Shin, Y. B. Noh, S. K. Jeong, G. S. Han, H. S. Chae, Y. M. Yoo, J. M. Ahn, W. K. Lee and C. Jo. 2008, Chemical and microbiological quality, capillary electrophoresis pattern, and rennet coagulation of UHT-treated and irradiated milk, Food Sci. Biotechnol. 17:58-65

Ham, J. S., Y. B. Noh, S. I. Kim, H. S. Kim, S. G. Jeong, H. S. Chae, J. N. Ahn, C. Jo and W. K. Lee. 2005, Changes of chemical, bacteriological, and allergenicity of raw milk by gamma irradiation,J. Kor. Dairy Technol. Sci. 23:93-98

Hates, D. J., E. A. Murano, P. S. Murano, D. G. Olson and S. G. Sapp. 1995, Food Irradiation, Ames, Iowa State University Press. pp. 71-73

International Atomic Energy Agency 2008. Clearance of irradiated food database. Available from: NUCLEUS/nucleus/content/application/FICdb/FoodIrradiation Clearance.jsp. Accessed Jul. 28. 2008

Jeon, G. R., J. W. Lee, M. W. Byun and S. Y. Lee. 2002, Reduced allergenicities of irradiated egg white ovalbumin determined by skin prick test and ELISA inhibition test, J. Asthm Allergy Clin. Immunol. 22:711-719

Jo, C. and D. U. Ahn. 2000, Production of volatile compounds from irradiated oil emulsion containing amino acids and proteins, J. Food Sci. 65:612-616 crossref(new window)

Jo, C., H. J. Kim, D. H. Kim, W. K. Lee, J. S. Ham and M. W. Byun. 2007, Radiation sensitivity of selected pathogens in ice cream, Food Control. 18:859-865 crossref(new window)

Kim, H. S., H. S. Chae, S. G. Jeong, J. S. Ham, S. K. Im, C. N. Ahn and J. M. Lee. 2005, Antioxidant activity of some yogurt starter cultures, Asian-Aust. J. Anim. Sci. 18:255-258

Lee, J. W., J. H. Kim, H. S. Yook, K. O. Kang, W. Y. Lee, H. J. Hwang and M. W. Byun. 2001a, Effects of gamma radition on the allergenicity and antigenicity properties of milk proteins, J. Food Prot. 64:272-276

Lee, J. W., H. S. Yook, K. H. Cho, S. Y. Lee and M. W. Byun. 2001b, The changes of allergenic and antigenic properties of egg white albumin (Gal d 1) by gamma irradiation, J. Kor. Soc. Food Sci. Nutr. 30:500-504

Lee, J. W., K. Y. Lee, S. Y. Lee, C. Jo, H. S. Yook, H. Y. Kim and M. W. Byun. 2002, Allergenicity of hen's egg ovomucoid gamma irradiated and heated under different pH condition, J. Food Prot. 65:1196-1199

Nilsson, C., H. Oman and B. Harfast. 1999, A case of allergy to cow's milk hydrolysate, Allergy 54:1322-1325 crossref(new window)

Robinson, R. K. 2003.Yoghurt types and manufacture. In: Encyclopedia of Dairy Science, vol. 2 Academic Press and Elsevier Science (Ed. H. Roginski, J. W. Frquay and P. F. Fod). Amsterdam. Boston, London, New York, Oxford, Paris, San Diego, San Francisco, Singapore, Sydney, Tokyo. pp. 1055-1059

Schmidl, M. K., S. L. Taylor and J. A. Nordlee, 1994, Use of hydrolysate-based products in special medical diets, Food Technol. 48:77-85

Seo, J. H., J. W. Lee, Y. S. Lee, S. Y. Lee, M. R. Kim, H. S. Yook and M. W. Byun. 2004, Changes of egg allergen in a white layer cake containing gamma-irradiated egg white, J. FoodProt. 67:1725-1730

Song, H. P., M. W. Byun, C. Jo, C. H. Lee, K. S. Kim and D. H. Kim. 2007, Effects of gamma irradiation on the microbiological, nutritional, and sensory properties of fresh vegetable juice, Food Control 18:5-10 crossref(new window)

Song, H. P., D. H. Kim, H. S. Yook, M. R. Kim, K. S. Kim and M. W. Byun. 2004, Nutritional, physiological, physicochemical and sensory stability of gamma irradiated Kimchi (Korean fermented vegetables), Radiat. Phy. Chem. 69:85-90 crossref(new window)

Taylor, S. 1980, Food allergy: the enigma and some potential solutions, J. Food Prot. 43:300-306

van Beresteijn, E. C., R. J. Meijer and D. G. Schmidt. 1995, Residual antigenicity of hypoallergenic infant formulas and the occurrence of milk-specific IgE antibodies in patients with clinical allergy, J. Allergy Clin. Immunol. 96:365-374 crossref(new window)

van Hoeyveld, E. M., M. Escalona-Monge, L. F. de Swert and E. A. Stevens. 1998, Allergenic and antigenic activity of peptide fragments in a whey hydolysate formula, Clin. Exp. Allergy.28:1131-1137 crossref(new window)

Varga, L. 2006, Effect of acacia (Robinia pseudo-acacia L.) honey on the characteristic microflora of yogurt during refrigerated storage, Int. J. Food Microbiol. 108:272-275 crossref(new window)

Walstra, P. and R. Jenness. 1984, Dairy chemistry and physics, A Wiley-Interscience Publication, New York, Chichester, Brisbane, Toronto, Singapore. pp. 162-185

World Health Organization, 1999, High dose irradiation. In wholesomeness of food irradiated with doses above 10 kGy, WHO Technical Repot Series 890, Geneva, pp. 9-37