Changes in some physicochemical properties and fatty acid composition of irradiated meatballs during storage

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dc.authorscopusid6506175498
dc.authorwosidGecgel, Umit/ABA-3486-2020
dc.contributor.authorGeçgel, Ümit
dc.date.accessioned2022-05-11T14:44:52Z
dc.date.available2022-05-11T14:44:52Z
dc.date.issued2013
dc.departmentFakülteler, Ziraat Fakültesi, Gıda Mühendisliği Bölümü
dc.description.abstractMeatball samples were irradiated using a Co-60 irradiation source (with the dose of 1, 3, 5 and 7 kGy) and stored (1, 2 and 3 weeks at 4A degrees C) to appraise some physicochemical properties and the fatty acid composition. The physicochemical results showed no significant differences in moisture, protein, fat and ash content of meatballs because of irradiation. However, total acidity, peroxide and thiobarbituric acid (TBA) values increased significantly as a result of irradiation doses and storage period. The fatty acid profile in meatball samples changed with irradiation. While saturated fatty acids (C16:0, C17:0, C18:0, and C20:0) increased with irradiation, monounsaturated (C14:1, C15:1, C18:1, and C20:1) and polyunsaturated (C18:2, C18:3, and C22:2) fatty acids decreased with irradiation. Trans fatty acids (C16:1trans, C18:1trans, C18:2trans, C18:3trans) increased with increasing irradiation doses. Meatball samples irradiated at 7 kGy had the highest total trans fatty acid content. This research shows that some physicochemical properties and fatty acid composition of meatballs can be changed by gamma irradiation.
dc.identifier.doi10.1007/s13197-011-0375-3
dc.identifier.endpage513
dc.identifier.issn0022-1155
dc.identifier.issn0975-8402
dc.identifier.issue3en_US
dc.identifier.pmid24425945
dc.identifier.scopus2-s2.0-84878496907
dc.identifier.scopusqualityQ1
dc.identifier.startpage505
dc.identifier.urihttps://doi.org/10.1007/s13197-011-0375-3
dc.identifier.urihttps://hdl.handle.net/20.500.11776/9804
dc.identifier.volume50
dc.identifier.wosWOS:000316388700009
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.institutionauthorGeçgel, Ümit
dc.language.isoen
dc.publisherSpringer India
dc.relation.ispartofJournal of Food Science and Technology-Mysore
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectFatty acid composition
dc.subjectGamma-irradiation
dc.subjectLipid oxidation
dc.subjectStorage period
dc.subjectBream Sparus-Aurata
dc.subjectGamma-Irradiation
dc.subjectLipid Oxidation
dc.subjectShelf-Life
dc.subjectFoodborne Pathogens
dc.subjectSensory Quality
dc.subjectGround-Beef
dc.subjectMeat
dc.subjectRadiation
dc.subjectVolatiles
dc.titleChanges in some physicochemical properties and fatty acid composition of irradiated meatballs during storage
dc.typeArticle

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