Basic parameters of a new production technology for “gyros”. A shelf life study of the product at 4°C

Pexara, Andreana; Ambrosiadis, Ioannis; Georgakis, S.; Genigeorgis, Constantin; Batzios, Christos

doi:10.1016/j.jfoodeng.2006.02.028

Cited by 6 publications

(3 citation statements)

References 53 publications

(55 reference statements)

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“…Another study indicates that 11% of the analyzed dö ner samples are positive for E. coli O157:H7 and therefore the occurrence of E. coli O157:H7 in cooked dö ner kebabs may be a potential risk for public health from inadequately cooked and/or recontaminated cooked dö ner kebabs (Ulukanlı, Çavlı, & Tuzcu, 2006). There are food safety concerns about dö ner kebabs since the core temperature of dö ner kebab during cooking ranges from 25 to 45 C for a long period of time allowing bacteria to grow which creates risk for foodborne illnesses (Kayisoglu et al, 2003;Pexara, Ambrosiadis, Georgakis, Genigeorgis, & Batzios, 2007). Similar concerns about antimicrobial-resistant pathogenic organisms such as Salmonella spp.…”

Section: Dö Nermentioning

confidence: 99%

“…A new production technology is presented (Pexara, Ambrosiadis, Georgakis, & Genigeorgis, 2006;Pexara et al, 2007) in order to overcome microbiological instability and provide desirable lower fat pork gyros which is Greek meat product derived from dö ner kebab by making some changes like cooking and chilling in processing steps and addition of ingredients such as water, salt, phosphates and oil. There are several studies about the quality of dö ner.…”

Section: Dö Nermentioning

confidence: 99%

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Current trends in traditional Turkish meat products and cuisine

Kılıç

2009

LWT - Food Science and Technology

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Section: Dö Nermentioning

confidence: 99%

Section: Dö Nermentioning

confidence: 99%

Current trends in traditional Turkish meat products and cuisine

Kılıç

2009

LWT - Food Science and Technology

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“…In agreement with the results obtained from AP, MAP, and VP groups, Küpeli Gençer and Kaya () revealed that the LAB counts of döner kebabs varied between 3.3 and 6.2 log cfu/g. Pexara, Ambrosiadis, Georgakis, Genigeorgis, and Batzios () reported that the LAB count of VP döner kebabs produced from pork meat was determined as 3.06 log cfu/g after 8 month storage at 4 °C while its initial load was below 2 log cfu/g. On the other hand, studies on SV process concluded that LAB count of meat based samples could be decreased by the sous vide technique (Botinestean et al, ; Díaz et al, ; Gonzalez‐Fandos, Garcia‐Linares, Villaniro‐Rodriguez, Garciá‐Arias, & Garcia‐Fernández, ; Vaudagna et al, ).…”

Section: Resultsmentioning

confidence: 99%

An assessment of the microbial quality of “döner kebab” during cold storage: Effects of different packaging methods and microwave heating before consumption

Haskaraca

Kolsarıcı

2018

Journal of Food Safety

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In the current study, döner kebabs packed with different packaging methods (air packaging [AP], modified atmosphere packaging [MAP], vacuum packaging [VP] and sous vide packaging [SVP]) were evaluated for their microbial quality during storage at 4 °C. In addition, the effect of microwave heating before consumption on the microbial quality of döner kebabs was also investigated. Total mesophilic aerobic bacteria and total psycrophilic aerobic bacteria counts of döner kebabs increased during storage and reached to 6.48, 8.27, 8.15, 3.96 and 5.58, 8.53, 8.63, <1.00 log cfu/g in AP (9th day), MAP (29th day), VP (29th day) and SVP (99th day) groups, respectively. Although coliform, Escherichia coli and Staphylococcus aureus counts of döner kebabs were below 3 MPN/g, 3 MPN/g, 2 log cfu/g in all groups, respectively; no Clostridium perfringens and Listeria monocytogenes was detected in any of the groups during storage. Microwave heating was found effective on reducing the microbial load of döner kebabs. It was concluded that without any additional preservation techniques, the SVP prolonged the shelf life of döner kebabs more than 20, 6, and 5 times comparing to AP, MAP, and VP groups, respectively. Practical applications Döner kebab is a meat product which is very convenient for microbial growth due to its nutritional and chemical composition. Döner kebab that cannot be sold immediately after production causes high economic losses since the shelf life of döner kebab is very short after cooking. Therefore, it requires additional preservation techniques in order to prevent the economic losses after cooking and to have the opportunity of secure serving of it where döner kebab oven is not present. In the current study, sous vide (SV) applied döner kebabs protected their microbiological quality at least 100 days at 4 °C without any additional preservation techniques and application of SV after cooking provided döner kebabs with a longer shelf life comparing to air packaging, modified atmosphere packaging and vacuum packaging methods. Besides, microwave heating was applied to döner kebabs in order to simulate the conditions of consumption. Microwave heating before consumption significantly reduced the microbial load of döner kebabs.

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Catering

Arvanitoyannis

Varzakas

2009

HACCP and ISO 22000

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Basic parameters of a new production technology for “gyros”. A shelf life study of the product at 4°C

Cited by 6 publications

References 53 publications

Current trends in traditional Turkish meat products and cuisine

Current trends in traditional Turkish meat products and cuisine

An assessment of the microbial quality of “döner kebab” during cold storage: Effects of different packaging methods and microwave heating before consumption

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