Changes in quality attributes of turkey döner during frozen storage

ERGÖNÜL B., Kundakci A.

Journal of Muscle Foods, cilt.18, sa.3, ss.285-293, 2007 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 18 Sayı: 3
  • Basım Tarihi: 2007
  • Doi Numarası: 10.1111/j.1745-4573.2007.00084.x
  • Dergi Adı: Journal of Muscle Foods
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.285-293
  • Manisa Celal Bayar Üniversitesi Adresli: Evet

Özet

The aim of this research was to determine the quality changes of turkey döner during frozen storage. Turkey döner 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 döner 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 döner kept its good quality at -18C for 7.5 months. © 2007, The Author(s); Journal compilation © 2007, Blackwell Publishing.