Quality Characteristics of Ready to Eat Salmon Doner Kebab during Manufacture and Storage
FOOD SCIENCE AND TECHNOLOGY RESEARCH, cilt.19, sa.5, ss.739-747, 2013 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 19 Sayı: 5
- Basım Tarihi: 2013
- Doi Numarası: 10.3136/fstr.19.739
- Dergi Adı: FOOD SCIENCE AND TECHNOLOGY RESEARCH
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
- Sayfa Sayıları: ss.739-747
- Süleyman Demirel Üniversitesi Adresli: Evet
Özet
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.