Quality characteristics of doner kebab made from sucuk dough which is a dry fermented Turkish sausage

Gönülalan, Zafer; Yetim, Hasan; Köse, Ali̇

doi:10.1016/j.meatsci.2004.01.009

Cited by 22 publications

(13 citation statements)

References 4 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Gonulalan et al (21) stated that TAPC, coliform, and psychrotrophic bacteria counts of döner decreased during frozen storage at -30 °C for 60 days in both raw and cooked conditions. Generally, it is reported that döner purchased from local fast-food units had an average total aerobic bacteria count of 10 4 -10 5 CFU/g (21)(22)(23)(24)(25).…”

Section: Discussionmentioning

confidence: 99%

“…Generally, it is reported that döner purchased from local fast-food units had an average total aerobic bacteria count of 10 4 -10 5 CFU/g (21)(22)(23)(24)(25). It is remarkable that the effects of storage, combined with low storage temperature and packaging conditions, increased with time and reduced the microbial count.…”

Section: Discussionmentioning

confidence: 99%

“…In another study conducted by Ergönül and Kundakçı (26), the TBA value varied between 0.278 and 0.462 mg/kg during 3 months of frozen storage. Gonulalan et al (21) reported that fat and TBA values of sucuk döner tended to increase with storage time, while pH and moisture content of döner decreased during 60 days of frozen storage.…”

Section: Discussionmentioning

confidence: 99%

“…However, döner meat stored under vacuum packaging was more acceptable during the entire storage time at -18 °C. Gonulalan et al (21) determined that the sensory evaluation of sucuk döner had favorable input at the 60th day of storage; therefore, it is applicable in döner production without posing any acceptability problems. Ergönül and Kundakcı (27) stated that odor, taste, palatability, and general appearance evaluation scores of döner samples changed significantly (P < 0.05) with storage time.…”

Section: Discussionmentioning

confidence: 99%

See 3 more Smart Citations

Effects of vacuum packaging on the quality of frozen cooked döner kebab

Bingöl¹,

Yılmaz²,

Muratoğlu³

et al. 2013

Turk J Vet Anim Sci

View full text Add to dashboard Cite

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

See 2 more Smart Citations

Effects of vacuum packaging on the quality of frozen cooked döner kebab

Bingöl¹,

Yılmaz²,

Muratoğlu³

et al. 2013

Turk J Vet Anim Sci

View full text Add to dashboard Cite

“…Sonuç olarak devekuşu dönerinin sığır ve tavuk dönerlere alternatif bir protein kaynağı olarak değerlendirilebileceği kanısına varılmıştır. Döner is a traditional Middle Eastern meat product, which is consumed widely in Turkey and many parts of the world [1][2][3] . Although döner appeals people who are accustomed to the Anatolian culture, it has become a competitor in the fast-food market [4] .…”

unclassified

Textural, Chemical and Sensory Properties of Döners Produced from Beef, Chicken and Ostrich Meat

Karaca¹,

Obuz²,

Kayaardı³

2013

Kafkas Univ Vet Fak Derg

View full text Add to dashboard Cite

SummaryIn this study, the chemical, textural and sensory properties of beef, chicken, or ostrich meat döners were compared. Ostrich döner samples had lower (P<0.0001) cholesterol content than beef or chicken döners but higher calorific values. It is observed that beef döners had higher (P<0.0001) Warner-Bratzler shear force (WBSF) than chicken and ostrich döners. According to the texture analyses results it is concluded that hardness measured by Texture Profile Analyzer was found to be a better predictor of sensory tenderness than WBSF. Panelists rated ostrich meat with highest point in terms of sensory properties. Ostrich döners had better overall acceptance than beef or chicken döners. Therefore it is concluded that ostrich döner can be taken into consideration as an alternative protein source to beef or chicken döners. Keywords: Ostrich meat, Döner, Texture Sığır, Tavuk ve Devekuşu Etinden Üretilmiş Dönerlerin Tekstürel, Kimyasal ve Duyusal Özellikleri ÖzetBu çalışmada deneysel olarak üretilmiş sığır, tavuk ve devekuşu etinden üretilmiş dönerlerin kimyasal, tekstürel ve duyusal özellikleri karşılaştırılmıştır. Sığır ve tavuk dönerlerine göre devekuşu etinden üretilmiş döner örneklerinin kolesterol içeriği daha düşük, kalori değerleri ise daha yüksek bulunmuştur. Sığır etinden üretilmiş döner örneklerinin daha yüksek Warner Bratzler kesme kuvveti (WBSF) değerlerine sahip olduğu gözlenmiştir (P<0.0001). Yine elde edilen doku analizi bulgularına göre Tekstür Profil Analizi ile ölçülen sertlik değerinin WBSF değerine göre duyusal gevrekliğin daha iyi bir belirleyicisi olduğu sonucuna varılmıştır. Panelistler duyusal özellikler bakımından en yüksek puanla devekuşu etini tercih etmişlerdir. Devekuşu döneri sığır eti ve tavuk etinden üretilmiş döner örneklerinden daha yüksek beğeni almıştır. Sonuç olarak devekuşu dönerinin sığır ve tavuk dönerlere alternatif bir protein kaynağı olarak değerlendirilebileceği kanısına varılmıştır. Döner is a traditional Middle Eastern meat product, which is consumed widely in Turkey and many parts of the world [1][2][3] . Although döner appeals people who are accustomed to the Anatolian culture, it has become a competitor in the fast-food market [4] . Döner is traditionally made from lamb, veal, beef, or poultry meat or by mixing them at certain proportions in the presence of onion, pepper, tomatoes, and other spices [5] . As an extra flavor, several other spices (white pepper, black pepper, cumin, allspice, curry, and thyme), tomato paste or juice, milk powder, lemon juice, yoghurt, chicken egg and sugar may be added [6][7][8] . Sauce composition may vary [9] . Based on the production style, döners are classified as leaves, leaves and ground, and ground [10] . After the raw döner on a vertical stick is slowly rotated to roast in an open gas or electric oven, cooked portions are removed as thin slices and consumed in bread with sliced tomato, onions and lettuce [1,[10][11][12] . Altough döner made from beef, veal, or lamb meat are the most common, the use of chicken meat in döner p...

show abstract