Sensory and Chemical Analysis of Doner Kebab Made From Turkey Meat

Abstract

Sensory and chemical properties of doner kebab made from turkey meat were determined during storage at 4 ± 1C. A sensory panel rated the samples using a hedonic scale for meat color, texture, off-odor, juiciness, flavor, chewiness and general acceptability of the turkey doner kebab. The thiobarbituric acid (TBA) values, peroxide values and total viable organisms of the samples were determined. It was found that turkey doner kebab would be acceptable for consumption by the panel after 12 days of cold storage and after that time, off-flavors considerably limited the acceptance. The TBA and peroxide values supported this finding as they increased with time. The TBA values doubled and the peroxide values quadrupled after 12 days when compared to fresh samples. Turkey doner, like beef or chicken doner, could be safely consumed. 4 Corresponding

Current trends in traditional Turkish meat products and cuisine

“…Another study indicated that turkey dö ner kebab would be acceptable for consumption by the panel after 12 days of cold storage. Chemical analysis showed that oxidation in turkey dö ner kebab accelerates after 12 days (Kayaardi, Kundakci, Kayacier, & Gok, 2006). A study on the effect of mechanically separated turkey (MST), ascorbate, and vacuum packaging on rates of lipid oxidation in chicken dö ner kebab during storage at 4 C or À20 C showed that MST and MST with ascorbate accelerate lipid oxidation and ascorbate application and vacuum packaging inhibit lipid oxidation (Kilic & Richards, 2003).…”

Effect of microbial transglutaminase, sodium caseinate and non-fat dry milk on quality of salt-free, low fat turkey döner kebab

“…Meat pieces or ground meat is shaped into a cone and impaled with dö ner kebab stick. The fat and salt content of dö ner kebab ranges between 20 and 40 g/100 g and 1-2 g/100 g respectively and the weight of dö ner kebab is usually between 10 and 15 kg (Anonymous, 1995;Kayaardı, Kundakçı, Kayacier, & Gö k, 2005;Vazgecer, Ulu, & Oztan, 2004). The raw dö ner kebab meat block on a vertical dö ner kebab stick is rotated in an open gas or electric oven to cook the surface.…”

Textural, Chemical and Sensory Properties of Döners Produced from Beef, Chicken and Ostrich Meat

“…However some quality problems like non-uniform shaped pieces occured while shaving off, juiciness and texture are not desirable to the consumer [7,10] . Beef döner is a tasty meal but its comparatively high fat content makes it not a very healthy choice.…”

“…Döner is traditionally made from lamb, veal, beef, or poultry meat or by mixing them at certain proportions in the presence of onion, pepper, tomatoes, and other spices [5] . As an extra flavor, several other spices (white pepper, black pepper, cumin, allspice, curry, and thyme), tomato paste or juice, milk powder, lemon juice, yoghurt, chicken egg and sugar may be added [6][7][8] . Sauce composition may vary [9] .…”

“…Altough döner made from beef, veal, or lamb meat are the most common, the use of chicken meat in döner production has become very popular because it is cheap and digested easily. However some quality problems like non-uniform shaped pieces occured while shaving off, juiciness and texture are not desirable to the consumer [7,10] . Beef döner is a tasty meal but its comparatively high fat content makes it not a very healthy choice.…”