Chemical composition of raw and cooked turkey meat döner
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Date
2006
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Abstract
The chemical composition of raw and cooked turkey meat döner was determined. Döner was prepared using turkey breast meat and chemical analyses including pH value and protein, fat, moisture and ash amounts were performed both in raw and cooked samples. Average pH value, protein, fat, moisture and ash amounts were 6.03±0.11, 19.93±0.12, 13.91±0.60, 62.39±0.84 and 2.07±0.06, respectively, for raw döner, whereas corresponding values for cooked döner were 6.23±0.45, 38.00±0.29, 16.58±0.45, 39.48±1.09 and 3.03±0.08. Amounts of total saturated, monounsaturated and polyunsaturated fatty acids of raw and cooked samples were 28.52±0.23, 42.50±0.62, 28.68±0.44 and 30.17±0.61, 41.34±0.11, 25.92±0.24, respectively. Results indicated that the effect of cooking on chemical properties of döner was significant (P<0.05).