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

被引：0
作者：
Umit Gecgel
机构：
[1] Namik Kemal University,Agricultural Faculty, Department of Food Engineering
来源：
Journal of Food Science and Technology | 2013年 / 50卷
关键词：
Fatty acid composition; Gamma-irradiation; Lipid oxidation; Storage period;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
Meatball samples were irradiated using a 60Co irradiation source (with the dose of 1, 3, 5 and 7 kGy) and stored (1, 2 and 3 weeks at 4°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.
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页码：505 / 513
页数：8
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