Browsing by Author "Gok, V"

Now showing 1 - 1 of 1
  • No Thumbnail Available
    Item
    Sensory and chemical analysis of doner kebab made from turkey meat
    Kayaardi, S; Kundakçi, A; Kayacier, A; Gok, V
    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.