Premium
EFFECTS of STERILIZING DOSES of GAMMA IRRADIATION ON LEVELS of VITAMIN A, AMINO ACIDS, and FATTY ACIDS IN SELECTED DAIRY PRODUCTS
Author(s) -
LEE CYNTHIA J.,
RASCO BARBARA A.,
DONG FAYE M.
Publication year - 1993
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.1993.tb00233.x
Subject(s) - food science , chemistry , vitamin , irradiation , vitamin e , palmitic acid , linoleic acid , mozzarella cheese , fatty acid , biochemistry , antioxidant , physics , nuclear physics
Frozen dairy products intended for low microbial diets of immunosuppressed patients were sterilized by exposure to 40 kGy (4 Mrad) of cobalt‐60 irradiation. Levels of vitamin A, amino acids, and selected fatty acids were measured in yogurt bars, ice cream, Cheddar cheese, mozzarella cheese, and nonfat dry milk before and after irradiation. Addition of antioxidants to the frozen dairy desserts prior to irradiation at ‐ 78C was not effective in preventing degradation of vitamin A. There were significant decreases of approximately 90% in levels of vitamin A in Cheddar cheese and mozzarella cheese irradiated at ‐78C and 0–5C compared to the corresponding nonirradiated products. Levels of vitamin A in nonfat dry milk irradiated at three different temperatures (22C, 0–5C, or ‐ 78C) were variable compared to levels in the nonirradiated product. Levels of palmitic, stearic, oleic, linoleic, and linolenic acids were retained in all irradiated dairy products analyzed. Irradiation at the specified temperatures did not affect levels of individual amino acids in nonfat dry milk or mozzarella cheese.