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Quality Characteristics of Ready to Eat Salmon Doner Kebab during Manufacture and Storage

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dc.creator Simsek, Azim
dc.creator KILIÇ, Birol
dc.date 2013-08-31T21:00:00Z
dc.date.accessioned 2020-10-06T10:14:05Z
dc.date.available 2020-10-06T10:14:05Z
dc.identifier 53b2d5e8-180e-40fc-9a6b-a174c46a1288
dc.identifier 10.3136/fstr.19.739
dc.identifier https://avesis.sdu.edu.tr/publication/details/53b2d5e8-180e-40fc-9a6b-a174c46a1288/oai
dc.identifier.uri http://acikerisim.sdu.edu.tr/xmlui/handle/123456789/60284
dc.description The purpose of this study was to investigate the effects of marination, cooking and storage temperatures on physico-chemical and microbiological properties of salmon doner kebab. The raw meat, raw, cooked and stored (loner kebabs were subjected to moisture, protein, fat, ash, color, pH, cholesterol, biogenic amines, oxidation, fatty acids profile, microbiological and sensory analysis. The major fatty acids in doner kebab were palmitic, oleic, omega-3 and omega-6 and unsaturated fatty acids were higher than saturated fatty acids (P < 0.05). It was found that -18 degrees C of storage was more effective than 4 degrees C for inhibition of oxidation, biogenic amine formation and microbial growth (P < 0.05). While cooking affected parameters evaluated (P < 0.05), marination did not have any significant effect. The study results indicated that salmon doner kebab could be beneficial to provide healthy meat products to consumer without posing any acceptability problems in terms of quality factors.
dc.language eng
dc.rights info:eu-repo/semantics/closedAccess
dc.title Quality Characteristics of Ready to Eat Salmon Doner Kebab during Manufacture and Storage
dc.type info:eu-repo/semantics/article

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