Geçgel, Ümit2022-05-112022-05-1120130022-11550975-8402https://doi.org/10.1007/s13197-011-0375-3https://hdl.handle.net/20.500.11776/9804Meatball 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.en10.1007/s13197-011-0375-3info:eu-repo/semantics/openAccessFatty acid compositionGamma-irradiationLipid oxidationStorage periodBream Sparus-AurataGamma-IrradiationLipid OxidationShelf-LifeFoodborne PathogensSensory QualityGround-BeefMeatRadiationVolatilesArticle503505513Q2WOS:0003163887000092-s2.0-8487849690724425945Q1