Effect of Gamma Irradiation on the Sterility and Stability of Dried Egg Yolk Powder Containing Anti-canine Parvovirus lgY
2005
Cha, I.S. (Cheju National University, Jeju, Republic of Korea) | Yang, J.H. (Korea Racing Association, Jeju, Republic of Korea) | Park, M.K. (Cheju National University, Jeju, Republic of Korea) | Lee, K.J. (Cheju National University, Jeju, Republic of Korea) | Yoon, S.H. (Cheju National University, Jeju, Republic of Korea) | Kim, J.O. (Cheju National University, Jeju, Republic of Korea) | Kim, S.H. (Cheju National University, Jeju, Republic of Korea) | Cheong, J.T. (Cheju National University, Jeju, Republic of Korea) | Lim, Y.K. (Cheju National University, Jeju, Republic of Korea) | Hwang, K.K. (Cheju National University, Jeju, Republic of Korea), E-mail: [email protected]
The gamma irradiation has been used as a method of sterilization which is often needed for long-term storage of various dried-foods by preventing them from decomposition. In present study, we tested the sterilization effects of gamma irradiation on the egg yolk powder containing anti-canine parvovirus yolk antibody (lgY) which can be used for controling canine parvovirus infection. Egg yolk powder was gamma irradiated at various levels (0.08, 0.4, 2, 10 and 50 kGy), stored at 4℃ and 20℃ for 60 days, and measured on sterility and antibody titer.
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