THE EFFECT ON SENSORY QUALITY OF THE STUFFED PASTA (MANTI) OF INCREASED MALONDIALDEHYDE AMOUNT WITH THE UV-C RADIATION AND STORAGE

Golimen S., ÇAĞLAR A.

FRESENIUS ENVIRONMENTAL BULLETIN, vol.30, no.9, pp.10586-10591, 2021 (SCI-Expanded) identifier

  • Publication Type: Article / Article
  • Volume: 30 Issue: 9
  • Publication Date: 2021
  • Journal Name: FRESENIUS ENVIRONMENTAL BULLETIN
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Aerospace Database, Aqualine, Aquatic Science & Fisheries Abstracts (ASFA), CAB Abstracts, Chemical Abstracts Core, Communication Abstracts, Environment Index, Geobase, Greenfile, Metadex, Pollution Abstracts, Veterinary Science Database, Civil Engineering Abstracts
  • Page Numbers: pp.10586-10591
  • Keywords: Manti, UV-C, thiobarbutiric acid, storage, sensory quality, FROZEN STORAGE, VALUES
  • Kocaeli University Affiliated: Yes

Abstract

Rancidity is a process that occurs as a result of the oxidation of unsaturated fats and oils in foods and causes food to spoil when it is above a certain level. The method used to determine rancidity in foods is to be measured amount of malonaldehyde, the final product of Thiobarbutiric acid in the food. The rancidity is inevitable in foods containing fat or oil. In this study, the storage and the UV-C effect on the its sensory quality of the rancidity process consisting in stuffed pasta (mantt) including minced beef and fat, producing traditionally in Turkey was examined. According to the obtained results, it was concluded that the amount of malonaldehyde increased by UV-C radiation did not affect the sensory properties of the samples (p <0.05), while the negative effect of the rancidity levels formed during storage on the sensory quality (p <0.05). More research is needed on this topic.