The Combined Effect of pH and Gamma Irradiation on the Rheological Properties of Winery Waste-enhanced Fish Gelatin
Küçük Resim Yok
Tarih
2023
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Univ Namik Kemal
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
The effects of high-dose gamma irradiation, different pH values, and the addition of wine residue (WL) on the rheological properties of fish gelatin were investigated. The gelation kinetics, gel strength, gelation, and melting temperatures of gelatin with 20% WL addition were studied by subjecting it to gamma irradiation at 10, 20, and 30 kGy doses and pH 3, 5, and 7. With the addition of WL, the highest gel strength was determined as 2380.68 +/- 34.45 Pa in gelatin. The samples' gel strength increased by 52% with the addition of WL. The solutions' gel strengths were determined to be 1351.74, 646.80, and 599.87 Pa for 10, 20, and 30 kGy irradiation dosages, respectively. As for gelation kinetics, 10 kGy was the most effective irradiation level. The control group without WL had a gelation rate kgel value of 286.03 Pa, and the control group with WL had a kgel value of 332.64 Pa. The irradiation group with the greatest kgel value was found to be the 10kGy group, with a value of 184.43 Pa. It was determined that all gelatin solutions were compatible with the Power-law model and elastic properties were more dominant than viscous properties. The consistency index K' value was found to be 2373. 25 Pa.s in the highest non-irradiated WL added sample. Gelatin's melting point was dramatically raised by gamma irradiation at 10, 20, and 30 kGy; the resulting melting points were 45.36 degrees C, 43.61 degrees C, and 35.41 degrees C, respectively. The degrees of melting, gelation, and gel strength of the gelatin were all considerably impacted by the pH levels. The gel strength and melting point values were found to be decreased in pH:3 gelatin solutions, but at pH:7 the structure was unaffected and at pH:5 all rheological properties were enhanced. In comparison to the control sample, pH:5 produced a 30% rise in kgel value and a 2-fold increase in melting point. The highest melting point was reached at 48.72 degrees C.
Açıklama
Anahtar Kelimeler
Fish gelatin, Wine residue, Rheology, Gamma irradiation, Gel kinetics
Kaynak
Journal of Tekirdag Agriculture Faculty-Tekirdag Ziraat Fakultesi Dergisi
WoS Q Değeri
N/A
Scopus Q Değeri
Q3
Cilt
20
Sayı
4
