Effects of gamma irradiation on trans fatty acid composition in ground beef
Küçük Resim Yok
Tarih
2007
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Elsevier Sci Ltd
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
The present study was conducted to evaluate the combined effects of irradiation (0, 1, 3, 5 and 7 kGy) of ground beef on fatty and trans fatty acids. Irradiation of ground beef was performed by gamma rays from a Co-60 source. Irradiated ground beef samples had higher concentrations of total trans fatty acids than the control samples. Irradiated ground beef samples with 7 kGy had the highest total trans fatty acids, total monounsaturated and total unsaturated fatty acids than the other samples. In this study results showed an increase in trans fatty acids related to the increase on irradiation dose in ground beef and irradiation dose changed fatty acids composition especially trans fatty acids in ground beef. (c) 2006 Elsevier Ltd. All rights reserved.
Açıklama
Anahtar Kelimeler
Capillary Gas Liquid Chromatography, Ground Beef, Fatty Acid Composition, Trans Fatty Acids, Irradiation, Meatballs, Foods, Bran, Milk, Meat
Kaynak
Food Control
WoS Q Değeri
Q1
Scopus Q Değeri
Q1
Cilt
18
Sayı
6
