Changes in quality attributes of turkey doner during frozen storage
| dc.contributor.author | Ergönül, B | |
| dc.contributor.author | Kundakci, A | |
| dc.date.accessioned | 2024-07-18T11:46:27Z | |
| dc.date.available | 2024-07-18T11:46:27Z | |
| dc.description.abstract | The aim of this research was to determine the quality changes of turkey doner during frozen storage. Turkey doner was prepared from turkey breast meat and stored under frozen conditions at -18C for 7.5 months. In 45-day intervals, chemical and sensory analyses were performed. The main changes that took place in turkey doner during frozen storage were investigated by means of sensory assessments, peroxide, thiobarbituric acid (TBA) and pH values. Peroxide, TBA and pH values were significantly (P < 0.05) different following frozen storage, but were under the upper limits. All of the measurements indicated that turkey doner kept its good quality at -18C for 7.5 months. | |
| dc.identifier.issn | 1046-0756 | |
| dc.identifier.other | 1745-4573 | |
| dc.identifier.uri | http://akademikarsiv.cbu.edu.tr:4000/handle/123456789/2746 | |
| dc.language.iso | English | |
| dc.publisher | WILEY | |
| dc.subject | CHEMICAL-COMPOSITION | |
| dc.subject | KEBABS | |
| dc.subject | MEAT | |
| dc.subject | RAW | |
| dc.title | Changes in quality attributes of turkey doner during frozen storage | |
| dc.type | Article |