Investigation of changes in microbiological and physicochemical properties of coconut with different fatty ratios in irradiation process

In this research, microbiological and physicochemical changes occurred during irradiation process for coconut samples were investigated. The samples used in the research were supplied from a company by importation. Coconut samples with different fat content were subjected to gamma irradiation at 3 kGy, 5 kGy and 7 kGy doses in GAMMA-PAK Sterilizasyon San. and Tic. Inc. After irradiation process, microbiological (total mesophilic aerobical bacteria, yeast and mould) and chemical (moisture, ash and oil) changes in coconut and peroxide value, free fatty acidity and the changes of the fatty acid composition in coconut oil were examined. It was determined that the number of microorganisms decreased as the irradiation dose increased, and that the 5 kGy dose irradiation reduced the total mesophilic aerobic and yeast - mold counts to undetectable levels. After the 7 kGy dose irradiation, it was determined that the % moisture content of all samples increased compared to the control group and this increase was statistically significant. It was observed that 7 kGy dose irradiation caused a decrease in the amount fat content. The increase in free fatty acidity and peroxide values of all samples with increasing irradiation dose was found to be higher compared to the control group. These changes were found to be statistically significant. In the coconut samples with different fat content, it was determined that the increased irradiation dose increased the amount of saturated fatty acid. However, this increase was not statistically significant. Gamma irradiation at 3 kGy, 5 kGy and 7 kGy doses increased the amount of single and polyunsaturated fatty acids of coconut samples having 62% and 44% fat. After 7 kGy dose irradiation, it was determined that the amount of single and polyunsaturated fatty acids in coconut samples having 37% fat increased compared to the control group.