Effects of gamma irradiation on trans fatty acid composition in ground beef

Yılmaz, İsmail; Geçgel, Ümit

doi:10.1016/j.foodcont.2006.02.009

Cited by 59 publications

(49 citation statements)

References 22 publications

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“…Palmitoleic (C16:1), oleic (18:1), and linoleic (C18:2) acids were higher (p < 0.05) in shrimp irradiated with 6 kGy compared to non-irradiated shrimp (Table 1). Yilmaz and Geçgel (2007) also found higher values of palmitoleic (C16:1) and linoleic (C18:2) acids in ground beef using higher irradiation doses (5 and 7 kGy). For the oleic (18:1) acid, several studies with irradiated meat showed significant increases of this fatty acid (ALFAIA et al, 2007;CHEN et al, 2007).…”

Section: Analysis Of Irradiated Shrimpmentioning

confidence: 74%

Fatty acids, cholesterol, oxidative rancidity, and color of irradiated shrimp

Abreu¹,

Pereira²,

Vidal³

et al. 2010

Ciênc. Tecnol. Aliment.

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Section: Analysis Of Irradiated Shrimpmentioning

confidence: 74%

Fatty acids, cholesterol, oxidative rancidity, and color of irradiated shrimp

Abreu¹,

Pereira²,

Vidal³

et al. 2010

Ciênc. Tecnol. Aliment.

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“…Research indicates that irradiation may also lead to the format ion of trans fatty acids [18]. Results are mean ± standard deviation of triplicate analyses of three lots (n = 9).…”

Section: Resultsmentioning

confidence: 99%

Influence of the Addition of Flavoring on the Sodium Content of Fried Potato Chips and the Fatty Acid Profile

Montanher¹,

Paula²,

Coró³

et al. 2012

FPH

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The influence of the addition of flavorings on the sodium content and the fatty acid profile of fried potato chips, particularly of trans fatty acids and the centesimal co mposition, of fried potato chips was investigated. Three brands of two types of flavored fried potato chips (onion plus parsley and barbecue) and the traditional product were assessed. An increase in the sodium content was observed in all flavored products of all brands. Among the flavored products, brand B had the lowest values of sodium (0.40, 0.47 and 0.60 g 100 g -1 of the unflavored product, onion and parsley, and barbecue, respectively). The total lip id (TL) values were h igh, ranging fro m 28 to 35%. All flavors of brand C had the lowest TL content. The fatty acids in the greatest amounts were palmitic acid (16:0), stearic acid (18:0), and oleic acid (18:2n-6). The amounts of trans fatty acids (TFA) were lo w and under 0.2 g per portion, the limit set by the regulation in force. A mong the samples evaluated, brand C had the highest TFA contents, 92, 157, and 95 mg 100 g -1 of food in the traditional, onion and parsley, and barbecue flavorings, respectively.

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“…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 (Yılmaz & Gecgel, 2007). Total saturated fatty acids and unsaturated fatty acids, mono unsaturated fatty acids of beef lipid increased with irradiation (1.13, 2.09 and 3.17 kGy), but ratios of unsaturated fatty acids, mono unsaturated fatty acids to saturated fatty acids did not change.…”

Section: Type Of Food Effect Of Irradiationmentioning

confidence: 91%

Sterilization by Gamma Irradiation

Aquino¹

2012

Gamma Radiation

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Effects of gamma irradiation on trans fatty acid composition in ground beef

Cited by 59 publications

References 22 publications

Fatty acids, cholesterol, oxidative rancidity, and color of irradiated shrimp

Fatty acids, cholesterol, oxidative rancidity, and color of irradiated shrimp

Influence of the Addition of Flavoring on the Sodium Content of Fried Potato Chips and the Fatty Acid Profile

Sterilization by Gamma Irradiation

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