Chemical composition of raw and cooked turkey meat döner

ERGÖNÜL B., Kundakci A.

Italian Journal of Food Science, cilt.18, sa.3, ss.337-341, 2006 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 18 Sayı: 3
  • Basım Tarihi: 2006
  • Dergi Adı: Italian Journal of Food Science
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.337-341
  • Anahtar Kelimeler: chemical composition, doner kebab, fatty acid composition, turkey meat
  • Manisa Celal Bayar Üniversitesi Adresli: Evet

Özet

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).