The Combined Effect of pH and Gamma Irradiation on the Rheological Properties of Winery Waste-enhanced Fish Gelatin

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dc.contributor.authorGumus, Tuncay
dc.contributor.authorKamer, Deniz Damla Altan
dc.contributor.authorKaynarca, Gulce Bedis
dc.contributor.authorGunaydi, Tugba
dc.date.accessioned2024-10-29T17:59:12Z
dc.date.available2024-10-29T17:59:12Z
dc.date.issued2023
dc.departmentTekirdağ Namık Kemal Üniversitesi
dc.description.abstractThe 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.
dc.identifier.doi10.33462/jotaf.1232103
dc.identifier.endpage932
dc.identifier.issn1302-7050
dc.identifier.issn2146-5894
dc.identifier.issue4en_US
dc.identifier.scopus2-s2.0-85183041409
dc.identifier.scopusqualityQ3
dc.identifier.startpage918
dc.identifier.trdizinid#BAŞV!
dc.identifier.urihttps://doi.org/10.33462/jotaf.1232103
dc.identifier.urihttps://search.trdizin.gov.tr/tr/yayin/detay/1223757
dc.identifier.urihttps://hdl.handle.net/20.500.11776/14661
dc.identifier.volume20
dc.identifier.wosWOS:001286288200016
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakTR-Dizin
dc.language.isotr
dc.publisherUniv Namik Kemal
dc.relation.ispartofJournal of Tekirdag Agriculture Faculty-Tekirdag Ziraat Fakultesi Dergisi
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectFish gelatin
dc.subjectWine residue
dc.subjectRheology
dc.subjectGamma irradiation
dc.subjectGel kinetics
dc.titleThe Combined Effect of pH and Gamma Irradiation on the Rheological Properties of Winery Waste-enhanced Fish Gelatin
dc.title.alternativeŞarapçılık Atığı ile Yapısı Güçlendirilmiş Balık Jelatininin Reolojik Özellikleri Üzerine pH ve Gamma Işınlamanın Kombine Etkisi
dc.typeArticle

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