Quality Characteristics of Ready to Eat Salmon Doner Kebab during Manufacture and Storage

Simsek A., KILIÇ B.

FOOD SCIENCE AND TECHNOLOGY RESEARCH, vol.19, no.5, pp.739-747, 2013 (Peer-Reviewed Journal) identifier identifier

  • Publication Type: Article / Article
  • Volume: 19 Issue: 5
  • Publication Date: 2013
  • Doi Number: 10.3136/fstr.19.739
  • Journal Indexes: Science Citation Index Expanded, Scopus
  • Page Numbers: pp.739-747


The purpose of this study was to investigate the effects of marination, cooking and storage temperatures on physico-chemical and microbiological properties of salmon doner kebab. The raw meat, raw, cooked and stored (loner kebabs were subjected to moisture, protein, fat, ash, color, pH, cholesterol, biogenic amines, oxidation, fatty acids profile, microbiological and sensory analysis. The major fatty acids in doner kebab were palmitic, oleic, omega-3 and omega-6 and unsaturated fatty acids were higher than saturated fatty acids (P < 0.05). It was found that -18 degrees C of storage was more effective than 4 degrees C for inhibition of oxidation, biogenic amine formation and microbial growth (P < 0.05). While cooking affected parameters evaluated (P < 0.05), marination did not have any significant effect. The study results indicated that salmon doner kebab could be beneficial to provide healthy meat products to consumer without posing any acceptability problems in terms of quality factors.