Farklı ısınlama dozlarının hamburger köftelerin bazı fiziksel, kımyasal ve duyusal özellikleri üzerine etkileri

Bu çalışmada, hamburger köftesi örneklerine 0.4 kGy; 0.8 kGy ve 1.2 kGy olmak üzere üç farklı ışınlama dozu uygulanmış ve örnekler iki farklı depolama sıcaklığında (+4 °C ve -12 °C) sırasıyla 8 gün ve 30 gün depolanmıştır. Çiğ örneklerde lipit oksidasyonu seviyesini belirlemek amacıyla tiyobarbütirik asit (TBA) analizi uygulanmış ve protein yapısındaki değişimler Azalan Tam Yansıma Spektroskopisi (ATR-FTIR) ile belirlenmiştir. TBA analizi sonucunda, +4 °C'da depolanan örneklerde 3.18-1.03 mg malonaldehit /kg örnek, -12 °C'da depolanan örneklerde ise 1.78-1.03 mg malonaldehit/kg örnek aralığında tespit edilmiştir. Işınlama dozlarının protein yapısındaki a-sarmal ve [B-düzlemsel tabakanın % değerleri ve a-sarmal/B-düzlemsel tabaka oranında önemli bir farklılığa yol açmadığı bulunmuştur. Çiğ ve pişmiş örneklerde duyusal analiz yapılmış, elde edilen sonuçlar renk ve tekstür ölçümleri ile desteklenmiştir. Uygulanan düşük ışınlama dozlarının tekstür ve renk parametrelerine etkisi önemsizdir. Panelistler eşliğinde yapılan duyusal analiz sonucunda da uygulanan ışınlama dozlarının duyusal özelliklere etkisi önemsiz bulunmuştur.

Effects of dıfferent radıatıon doses on some physıcal, chemıcal and sensory propertıes of hamburger meatballs

In this study, three different irradiation doses, 0.4 kGy, 0.8 kGy and 1.2 kGy were applied to hamburger samples. Samples were stored for 8 and 30 days at two different storage temperature (+4 °C and -12 °C). Thiobarbituric acid (TBA) analysis was performed in order to determine the lipid oxidation level and the variation of the protein structure were determined by ATR-FTIR in uncooked samples. As a result of TBA analysis, TBA values determined In the samples stored at +4 °C within the the range of 3.18-1.03 mg malonaldehyde/kg and 1.78-1.03 mg malonaldehyde/kg sample range stored at -12 °C would not create a negative value in the consumption of the product. It was determined that the effect of irradiation dose on the % value of the a-helix and P-sheet and the ratio of a-helix/B-sheet was insignificant. The effect of low irradiation doses on the texture and color parameters were insignificant in cooked and uncooked samples. As a result of the sensory analysis, the effect of the irradiation doses on the sensory properties was found to be insignificant.

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