Browse > Article
http://dx.doi.org/10.5851/kosfa.2008.28.1.69

Physicochemical and Sensory Characteristics of Vanilla Ice Cream Treated by Gamma Irradiation  

Kim, Hyun-Joo (Team for Radiation Food Science and Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
Han, In-Jun (Team for Radiation Food Science and Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
Choi, Jong-Il (Team for Radiation Food Science and Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
Song, Beom-Seok (Team for Radiation Food Science and Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
Kim, Jae-Hun (Team for Radiation Food Science and Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
Ham, Jun-Sang (Animal Products Processing Division, National Livestock Research Institute, Rural Development Administration)
Lee, Wan-Gyu (College of Veterinary Medicine, Chungbuk National University)
Yook, Hong-Sun (Department of Food and Nutrition, Chungnam National University)
Shin, Mee-Hye (School of Food Science, Eulji University)
Byun, Myung-Woo (Team for Radiation Food Science and Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
Lee, Ju-Woon (Team for Radiation Food Science and Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
Publication Information
Food Science of Animal Resources / v.28, no.1, 2008 , pp. 69-75 More about this Journal
Abstract
This study evaluated the physicochemical and sensory characteristics of vanilla ice cream treated with gamma irradiation. The general composition of the vanilla ice cream used for the study was 45.4-53.3% moisture, 5.5-5.9% fat and 3.9-4.1% protein, and these values did not change following gamma irradiation. The Hunter L, a and b values were slightly decreased following gamma irradiation. The fatty acid composition of the ice cream included caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid and stearic acid, and there was no detectable change following irradiation. There was no significant difference in TBARS (2-thiobarbituric acid reactive substances) values between non-irradiated and irradiated samples at a dose of 3 kGy or less (p<0.05). Sensory evaluation indicated that gamma-irradiated vanilla ice cream did not show any difference in color relative to non-irradiated ice cream. However, gamma irradiation did affect the flavor, taste and overall acceptability of ice cream at doses above 3 kGy. These results indicate that gamma irradiation at 3 kGy is an effective treatment for sustaining the physicochemical characteristics of vanilla ice cream with minimal changes in sensory characteristics, though further studies should be carried out to reduce the deterioration of sensory qualities induced by gamma irradiation.
Keywords
ice cream; gamma irradiation; physicochemical properties; sensory;
Citations & Related Records
Times Cited By KSCI : 5  (Citation Analysis)
Times Cited By Web Of Science : 1  (Related Records In Web of Science)
Times Cited By SCOPUS : 1
연도 인용수 순위
1 Byun, M. W. (1997) Application and aspect of irradiation technology in food industry. Food Sci. Ind. 30, 89-100
2 Dipuo Seisa, G. O., Hugo, C., Hugo, A., and Van der Merwe, B. J. (2004) The effect of low-dose gamma irradiation and temperature on the microbiological and chemical changes during ripening of Cheddar cheese. Radiat. Phys. Chem. 69, 419-431   DOI   ScienceOn
3 Kim, H. J., Jo, C., Lee, N. Y., Son, J. H., An, B. J., Yook, H. S., and Byun, M. W. (2005) Effect of gamma irradiation on physiological activity of citrus essential oil. J. Korean Soc. Food Sci. Nutr. 34, 797-804   과학기술학회마을   DOI   ScienceOn
4 Kim, J. H. and Yoon, S. S. (1998) Detection of E. coli O157:H7 and Listeria monocytogenes, and appraisal for microbiological qualities in the commercial frozen yogurt products in Korea. Kor. J. Food Sci. Ani. Res. 18, 63-74   과학기술학회마을
5 Lee, N. Y., Jo, C., and Byun, M. W. (2005) Application of irradiation technology for development of functional natural materials. Food Ind. Nutr. 10, 26-31
6 SPSS (1970) Statistical Package for the Social Sciences, Chicago, IL, USA
7 Han, S.H. (2005) Ice cream. Yoohan Publishing Co., Korea
8 Kim, H. J., Jang, A., Ham, J. S., Jeong, S. G., Ahn, J. N., Byun, M. W., and Jo, C. (2007) Development of ice cream with proper microbial and sensory property by irradiation. J. Anim. Sci. Biotechnol. 49, 515-522   DOI   ScienceOn
9 CENEXA. (1991) Food chemical composition tables. Medicine faculty, National University of La Plata
10 Adeil Pietranera, M. S., Narvaiz, P., Horak, C., and Kairiyama, E. (2003) Irradiated icecreams for immunosuppressed patients. Radiat. Phys. Chem. 66, 356-365
11 Folch, J., Less, M., and Sloane-Stanley, G. M. (1957) A simple method for the isolation and purification of total lipids from animal tissues. J. Biol. Chem. 226, 497-509   PUBMED
12 Chae, S. G., Kang, G. S., Ma, S. J., Bang, K. W., Oh, M., and Oh, S. H. (2003) Standard food analysis. Ji-gu Publishing Co., Korea
13 Jo, C., Kim, H. J., Kim, D. H., Lee, W. K., Ham, J. S., and Byun, M. W. (2007) Radiation sensitivity of selected pathogens in ice cream. Food Control. 18, 859-865   DOI   ScienceOn
14 Kanbakan, U., Con, A. H., and Ayar, A. (2004) Determination of microbiological contamination sources during ice cream production in Denizil, Turkey. Food Control. 15, 463-470   DOI   ScienceOn
15 IAEA (2000) Online available:http://www.iaea.org/icgfi
16 Chun, H. N. (2005) Development of Korean dairy industry - cheese. J. Korean Dairy Technol. 23, 161-166   과학기술학회마을
17 Lowry, O. H., Rosenbrough, N. J., Farr, A. L., and Randall, R. J. (1951) Protein measurement with the Folin phenol reagent. J. Biol. Chem. 193, 265-275   PUBMED
18 Byun, M. W., Jo, C., Lee, K. H., and Kim, K. S. (2002) Chlorophyll breakdown by gamma irradiation in model system containing linoleic acid. J. Am Oil Chem. Soc. 79, 145-150   DOI   ScienceOn
19 Fernandez, P. (2000) Fatty acid composition of commercial Spanish fast food and snack food. J. Food Composition Anal. 13, 275-281   DOI   ScienceOn
20 Badr, H. M. (2006) Effect of gamma irradiation and cold storage on chemical and organoleptic properties and microbiological status of liquid egg white and yolk. Food Chem. 97, 285-293   DOI   ScienceOn
21 Shin, K. S. (1978) Fatty acid composition of milk and ice cream. Korean J. Vet. Publ. Hlth. 2, 6-13
22 KFDA (2004) Food Code. Munyoungsa, Seoul, Korea
23 Kim, H. J., Song, B. S., Kim, J. H., Choi, J. I., Lee, J. W., Jo, C., and Byun, M. W. (2007) Application of gamma irradiation for the microbiological safety of sliced cheddar cheese. J. Radiat. Ind. 1, 15-19
24 Kozak, J., Balmer, T., Byrne, R., and Fisher, K. (1996) Prevalence of Listeria monocytogenes in foods: Incidence indairy products. Food Control. 7, 215-221   DOI   ScienceOn
25 Hashisaka, A. E., Einstein, M. A., Rasco, B. A., Hungate, F. P., and Dong, F. M. (1990) Sensory analysis of dairy products irradiated with cobalt-60 at -$78^{\circ}C$. J. Food Sci. 55, 404-408   DOI
26 Kim, H. J., Jo, C., Kim, D. S., Yook, H. S., and Byun, M. W. (2005) Microbiological contamination of ice cream commercially available in Korea its irradiation effect. J. Anim. Sci. Biotechnol. 47, 867-876   DOI   ScienceOn
27 Lee, J. W., Kim, J. H., Kim, J. H., Oh, S. H., Seo, J. H., Kim, C. J., Cheong, S. H., and Byun, M. W. (2005) Applicaition of gamma irradation for the microbiological safety of fried-frozen cheese ball. J. Korean Soc. Food Sci. Nutr. 34, 729-733   과학기술학회마을   DOI   ScienceOn
28 Lee, J. W., Oh, S. H., Kim, J. H., Byun, E. H., Kim, M. R., Kim, K. S., Lee, H. J., and Byun, M. W. (2006) The nonenzymatic browning reaction occurred by gamma irradiation in sugar-lysine aqueous model solution. J. Korean Soc. Food Sci. Nutr. 35, 583-587   과학기술학회마을   DOI   ScienceOn