Işınlamanın hamburger köftelerinin kalite kriterleri, raf ömrü üzerine etkisinin incelenmesi ve hamburger köftelerde ışınlamanın tespiti
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2010
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Hacettepe Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği
Abstract
Bu çalışmada, % 0,8 oranında NaCI içeren hamburger köftesi örnekleri dana kıyması kullanılarak üretilmiş ve örnekler ikiye ayrılarak bir partiye Escherichia coli suşu aşılanmıştır. Tüm örneklere 0,4 kGy; 0,8 kGy ve 1,2 kGy olmak üzere üç farklı ışınlama dozu uygulanmıştır. İki farklı depolama sıcaklığında (+4 °C ve -12 °C) sırasıyla 8 ve 30 gün depolanan örneklerde ışınlama dozunun Toplam mezofilik aerobik bakteri sayısı (TMAB) ve özellikle E. coli’ye etkisi incelenmiştir. Ayrıca, tüm örneklere pH ve ürünün oksidasyon seviyesini belirlemek amacıyla tiyobarbütirik asit (TBA) analizi uygulanmış, protein yapısındaki değişimler Azalan Tam Yansıma Spektroskopisi (ATR- FTIR) ile belirlenmiştir. Örneklerde duyusal analiz yapılmış, elde edilen sonuçlar renk ve tekstür ölçümleri ile desteklenmiştir. Hamburger köftelerde ışınlamayı tespit etmek amacıyla deoksiribonükleik asit (DNA) komet analizi ve yağ içeren ışınlanmış gıdalarda oluşan 2- alkilsiklobütanonların gaz kromatografi / kütle spektrometresi ile analizinden elde edilen sonuçlar değerlendirilmiştir.
Elde edilen sonuçlara göre, E. coli için D10 değeri 0,55 olarak bulunmuştur. Aşılama yapılmamış örneklerde 1,2 kGy’lik ışınlama dozunun E. coli populasyonunu etkisiz hale getirdiği gözlenmiştir. TMAB sayımında ise 1,2 kGy’lik dozun mikroorganizma sayısında 2 log düzeyinde bir azalmaya yol açtığı bulunmuştur. 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 edilen TBA değerleri ürünün tüketiminde bir olumsuzluk yaratmayacaktır. Soğutma sıcaklığında (+4 °C) depolanan örneklerde depolama zamanı ve ışınlama dozunun pH’ya etkisi önemsiz bulunurken, -12 °C’da depolanan örneklerde doz ve zamanın etkisi önemlidir. Işınlama dozlarının protein yapısındaki a-sarmal ve p-düzlemsel tabakanın % değerleri ve a-sarmal/p- düzlemsel tabaka oranında önemli bir farklılığa yol açmadığı bulunmuştur. DNA komet analizi sonucunda depolamanın 0.günü kontrol örneğinde kuyruk oluşumu gözlenmezken, 0,4; 0,8 ve 1,2 kGy ışınlanan örneklerde doza bağlı olarak artan kuyruk oluşumu dikkati çekmektedir. İki depolama sıcaklığında, depolama süresi boyunca kontrol örneğinin DNA’sında kuyruk oluşumu gözlenmiştir. Uygulanan depolama sıcaklıklarının ışınlanan örneklerde 2-dodesilsiklobütanon’nun (2-dDCB) oluşumu ve teşhisi açısından bir farklılık yaratmadığı gözlenmiştir. Depolama süresinden bağımsız olarak kontrol örneğinde 2-dDCB tespit edilmemiştir. 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.
In this study, hamburger samples with 0.8 % NaCI content were produced from beef meat and the samples were divided into two groups. E. coli strain inoculation was performed for one party of the samples. Three different irradiation dose, 0.4 kGy, 0.8 kGy and 1.2 kGy were applied to all samples. The effect of the irradiation dose on the total mesophilic aerobic bacteria (TMAB) count and especially on E. coli was examined for the samples stored for 8 and 30 days at two different storage temperature (+4 °C and -12 °C). Tiobarbutric acid (TBA) analysis was performed on all samples in order to determine the oxidation level of the product and the variation of the protein structure were determined by Attenuated Total Reflectance Fourier Transform Infrared Spectroscopy (ATR-FTIR). Sensory analysis was performed by the panelists and the results were supported by color and texture measurements. The results obtained from Deoxyribonucleic acid (DNA) comet analyis and the analysis of 2-alkylcyclobutanone formed in the fat containing irradiated foods with gas chromatography-mass spectrometer were evaluated in order to detect the irradiation on hamburgers. D10 value for E. coli was found to be 0.55 according to the results. It was monitored by E. coli that 1.2 kGy irradiation dose inactivated the microorganism population of the samples in non- inoculated. It was determined that 1.2 kGy dose reduced the number of microorganisms by 2 log during the TMAB count. 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 3.18 - 1.03 mg malonaldehyde/kg sample range stored at -12 °C would not create a negative value in the consumption of the product. Effect of storage time and irradiation dose on the pH was insignificant for samples stored at +4 °C, whereas the effect of dose and time was significant for samples stored at -12 °C. 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/p-sheet was insignificant. As a result of the DNA comet analysis, tail formation was not observed in the control sample at day 0, whereas tail formation were determined in the samples irradiated by 0.4; 0.8 and 1.2 kGy, increasing depending on the dose. Remarkable tail formation were determined in the control sample during the storage time for two different storage temperature. It was determined that the effect of storage temperatures on the formation and diagnosis of 2-dodecycyclobutanone (2-dDCB) of the irradiated samples was not significant. 2- dDCB was not determined on the control sample regardless of the storage time. The effect of low irradiation doses on the texture and color parameters were insignificant. As a result of the sensory analysis, the effect of the irradiation doses on the sensory properties were found to be insignificant.
In this study, hamburger samples with 0.8 % NaCI content were produced from beef meat and the samples were divided into two groups. E. coli strain inoculation was performed for one party of the samples. Three different irradiation dose, 0.4 kGy, 0.8 kGy and 1.2 kGy were applied to all samples. The effect of the irradiation dose on the total mesophilic aerobic bacteria (TMAB) count and especially on E. coli was examined for the samples stored for 8 and 30 days at two different storage temperature (+4 °C and -12 °C). Tiobarbutric acid (TBA) analysis was performed on all samples in order to determine the oxidation level of the product and the variation of the protein structure were determined by Attenuated Total Reflectance Fourier Transform Infrared Spectroscopy (ATR-FTIR). Sensory analysis was performed by the panelists and the results were supported by color and texture measurements. The results obtained from Deoxyribonucleic acid (DNA) comet analyis and the analysis of 2-alkylcyclobutanone formed in the fat containing irradiated foods with gas chromatography-mass spectrometer were evaluated in order to detect the irradiation on hamburgers. D10 value for E. coli was found to be 0.55 according to the results. It was monitored by E. coli that 1.2 kGy irradiation dose inactivated the microorganism population of the samples in non- inoculated. It was determined that 1.2 kGy dose reduced the number of microorganisms by 2 log during the TMAB count. 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 3.18 - 1.03 mg malonaldehyde/kg sample range stored at -12 °C would not create a negative value in the consumption of the product. Effect of storage time and irradiation dose on the pH was insignificant for samples stored at +4 °C, whereas the effect of dose and time was significant for samples stored at -12 °C. 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/p-sheet was insignificant. As a result of the DNA comet analysis, tail formation was not observed in the control sample at day 0, whereas tail formation were determined in the samples irradiated by 0.4; 0.8 and 1.2 kGy, increasing depending on the dose. Remarkable tail formation were determined in the control sample during the storage time for two different storage temperature. It was determined that the effect of storage temperatures on the formation and diagnosis of 2-dodecycyclobutanone (2-dDCB) of the irradiated samples was not significant. 2- dDCB was not determined on the control sample regardless of the storage time. The effect of low irradiation doses on the texture and color parameters were insignificant. As a result of the sensory analysis, the effect of the irradiation doses on the sensory properties were found to be insignificant.
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Keywords
Food irradiation, Gıda ışınlaması, Detection of irradiation, Işınlamanın tespiti, Hamburgers, Hamburger köftesi
Citation
Aylangan Yaralı, A. (2010). Işınlamanın hamburger köftelerinin kalite kriterleri, raf ömrü üzerine etkisinin incelenmesi ve hamburger köftelerde ışınlamanın tespiti. (Yayımlanmamış doktora tezi). Ankara : Hacettepe Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği.