title: Effects of irradiation on hamburgers enriched with folic acid.
abstract: Hamburgers enriched with different amounts of folic acid (0.6, 1.2 and 2.4 mg/100g) were manufactured. They were then treated with doses of 2-4 kGy of ionizing radiation in order to increase their safety. The effects of these treatments on the colour, texture parameters, and sensory quality of the meat, as well as on the stability of folic acid, were studied in both raw and cooked hamburgers. The presence of folic acid negligibly influenced the quality of these meat products, with irradiation treatments causing most of the loss of sensory quality and so, the treatment with 4 kGy was not adequate. Folic acid levels decreased 20-30% following irradiation with 2 kGy, and no additional decrease was observed at higher doses of radiation. This new functional meat product may help consumers achieve the RDA for this vitamin in a normal diet.
authors.affiliation: Departamento de Nutrición, Bromatología y Tecnología de los Alimentos, Facultad de Veterinaria, Universidad Complutense, 28040 Madrid, Spain.
authors.forename: I
authors.initials: I
authors.lastname: Galán
authors.forename: M L
authors.initials: ML
authors.lastname: García
authors.forename: M D
authors.initials: MD
authors.lastname: Selgas
mesh_terms: D000818:Animals; D002417:Cattle; D003116:Color; D003258:Consumer Behavior; D003257:Consumer Product Safety; D004355:Drug Stability; D005492:Folic Acid / Q000737:chemistry*; D005519:Food Preservation / Q000379:methods*; D005527:Food, Fortified / Q000032:analysis / Q000528:radiation effects* / Q000592:standards; D008461:Meat Products / Q000032:analysis / Q000528:radiation effects* / Q000592:standards; D018482:Muscle, Skeletal; D018673:Nutrition Policy; D009753:Nutritive Value; D009812:Odorants; D011839:Radiation, Ionizing
chemical_list: D005492:Folic Acid