Several quality attributes of beef and turkey meat doner kebabs produced by traditional or continuous process

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ERGÖNÜL B., Tosun H., Obuz E., Kundakçı A.

Journal of Food Science and Technology, cilt.49, sa.4, ss.515-518, 2012 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 49 Sayı: 4
  • Basım Tarihi: 2012
  • Doi Numarası: 10.1007/s13197-012-0663-6
  • Dergi Adı: Journal of Food Science and Technology
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.515-518
  • Anahtar Kelimeler: Beef doner kebab, Turkey meat doner kebab, Continuous process, Traditional process
  • Manisa Celal Bayar Üniversitesi Adresli: Evet

Özet

The chemical, microbiological and sensory properties of doners produced by traditional or continuous processes were investigated. The production method (traditional or continuous) did not affect microbiological quality (p<0.05). Doners produced by traditional process had generally better sensory properties than those produced by continuous process. Continuous process produced turkey meat doners with lesser fat content (p<0.05), higher moisture content (p<0.05). Even though, doners produced by the traditional process were given higher ratings by the sensory panel than those produced by the continuous process, the difference might not have any practical importance. Given the higher production capacity, continuous process is expected to replace traditional process in the years to come. © Association of Food Scientists & Technologists (India) 2012.