Browse > Article
http://dx.doi.org/10.5187/JAST.2007.49.4.515

Development of Ice Cream with Improved Microbiological Safety and Acceptable Organoleptic Quality Using Irradiation  

Kim, H.J. (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
Jang, A. (Department of Animal Science and Biotechnology, Chungnam National University)
Ham, J.S. (Division of Animal Products and Processing, National Institute of Animal Science)
Jeong, S.G. (Division of Animal Products and Processing, National Institute of Animal Science)
Ahn, J.N. (Division of Animal Products and Processing, National Institute of Animal Science)
Byun, M.W. (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
Jo, C. (Department of Animal Science and Biotechnology, Chungnam National University)
Publication Information
Journal of Animal Science and Technology / v.49, no.4, 2007 , pp. 515-522 More about this Journal
Abstract
To develop the manufacturing method of ice cream with microbiologically safe and proper sensory quality using irradiation for sensitive consumer, 3 different flavors, which were resistant to their flavors against irradiation, were selected and used for ice cream manufacturing to reduce the irradiation-induced off-flavor problem. The general composition was not different among treatments. Total aerobic bacteria were detected as 2.38, 1.23, 1.38, and 1.15 log CFU/g level in ice cream with control(no flavor added), spearmint, mint, and citrus flavor, respectively. No viable cells were observed by irradiation at 1 kGy except for the control. Sensory evaluation indicated that the irradiated ice cream with spearmint flavor at 1 kGy and citrus flavor at 3 kGy had higher overall acceptability. Therefore, a low dose irradiation (less than 3 kGy) with mint or citrus flavors may enhance the safety of ice cream with proper sensory quality for sensitive consumer.
Keywords
Ice cream; Irradiation; Safety; Sensory;
Citations & Related Records
Times Cited By KSCI : 2  (Citation Analysis)
연도 인용수 순위
1 Adeil Pietranera, M. S., Narvaiz, P., Horak, C. and Kairiyama, E. 2003. Irradiated ice creams for immunosuppressed patients. Radiat. Phy. Chem. 66:357-365   DOI   ScienceOn
2 Folch, J., Less, M. and Sloane-Stanley, G. 1957. A simple method for the isolation and purification of total lipids from animal tissues. J. BioI. Chern. 226:497-509
3 Jo, C., Park, B. J., Chung, S. H., Kim, C. B., Cha, B. S. and Byun, M. W. 2004. Antibacterial and anti-fungal activity of Citrus (Citrus unshiu) essential oil extracted from peel by-products. Food Sci. Biotechnol. 13:384-386
4 Kamal, A, Warke, R., Kama, M. and Thomas, P. 2000. Low-dose irradiation as a measure to improve microbial quality of ice cream. Int. J. Food Microbiol. 62:27-35   DOI   ScienceOn
5 Kanbakna, U., Con, A. H. and Ayar, A. 2004. Determination of microbiological contamination sources during ice cream production in Denizli, Turkey. Food Control. 15:463-470   DOI   ScienceOn
6 Kim, H. J., Jo, C., Kim, D. S., Yook, H. S. and Byun, M. W. 2005a. Microbial contamination of ice cream commercially available in Korea and its irradiation effect. Korean J. Anim. Sci. Technol. 47:867-876   DOI
7 Kim, H. J., Jo, C., Lee, N. Y, Son, J. H., An, B. J., Yook, H. S. and Byun, M. W. 2005b. Effect of gamma irradiation on physiological activity of citrus essential oil. J. Korean Soc. Food Sci. Nutr. 34:797-804   과학기술학회마을   DOI   ScienceOn
8 Pryke, D. C. and Taylor, R. R. 1995. The use of irradiated food for immunosuppressed patients in the United Kingdom. J. Human Nutr. Diet. 8:411- 416   DOI
9 Urbain, M. W. 1986. Biological effects of ionizing irradiation. In Food Irradiation. Food Science and Technology Series, W. M. Urbain, Ed. Academic Press, London, UK., pp. 83-87
10 Valero, M. and Salmeron, M. C. 2003. Antibacterial activity of 11 essential oils against Bacillus cereus in tyndallized carrot broth. Int. J. Food. Microbiol. 85:73-81   DOI   ScienceOn
11 Walker, S. J., Archer, P. and Banks, J. G. 1990. Growth of Listeria monocytogenes at refrigeration temperatures. J. Appl. Bacteriol. 68:157-162   DOI
12 World Health Organization. 1988. Food borne Listeriosis. Report of Informal Working Group on Listeriosis (WHOIEHElFOS88-5), WHO, Geneva, Switzerland
13 World Health Organization. 1999. High dose irradiation. In wholesomeness of food irradiated with doses above 10 kGy. WHO Technical Repot Series 890. Geneva, p. 9-37
14 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
15 Farber, J. and Peterkin, P. J. 1991. Listeria monocytogenes. A food borne pathogen. Microbial Rev. 55, 476-571
16 Aggarwal, K. K., Khanuja, S. P. S., Alunad, A., Santha kumar, T. R., Gupta, V. K. and Kumar, S. 2002. Antimicrobial activity profiles of the two enantiomers of limonene and carvone isolated from the oils of Mentha spicata and Anethum sowa. Flavour Fragr. J. 17:59-63   DOI   ScienceOn
17 Centro do Endocrinologia experimental y Aplicada (CENEXA). 1991. Food chemical composition tables. Medicine Faculty, National University of La Plata, Argentina
18 Chae, S. G., Kang, G. S., Ma, S. J., Bang, K W., Oh, M. H. and Oh, S. H. 2003. Standard food analysis. Ji-Gu Publishing Co., Seoul, Korea
19 M-E-Elahi, A. T. M., Habib, S., Rahman, M. M., Rahman, G. I. and Bhuiyan, M. J. U. 2002. Sanitary quality of commercially produced ice cream sold in the retail stores. Pakistan J. Nutr. 1:93-94   DOI
20 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. Anim. Res. 18:63-74
21 Pryke, D. C. 1994. Irradiation, an alternative method of food processing for immunosuppressed hospital patients and other vulnerable groups: A review of the current practice in the UK and the future potential. Proceedings of the Annual Meeting of the European Society for New Methods in Agricultural research (ESNA). Varna (Bulgaria). September. pp. 12-16
22 Moreira, M. R., Ponce, A. G., del Valle, C. E. and Roura, S. I. 2005. Inhibitory parameters of essential oils to reduce a food borne pathogens. Food Sci. Technol. LWT. 38:565-570   DOI   ScienceOn
23 Warke, R., Kamat, A., Kamat, M. and Thomas, P. 2000. Incidence of pathogenic psychrotrophs in ice creams sold in some retail outlets in Mumbai, India. Food Control. 11:7-83   DOI   ScienceOn