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|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.
Ankar-Brewoo, G. M.
Ellis, W. O.
Salmonella parathyphi B
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
inoculated with Salmonella parathyphi B and irradiated at doses of 0, 3 and 5 kGy with radiation from
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|
|Appears in Collections:||College of Science|
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