- Selcuk Journal of Agriculture and Food Sciences
- Vol: 37 Issue: 1
- Monitoring of Changes in the Quality Characteristics of Cooked Chicken Döner Kebabs Formulated from ...
Monitoring of Changes in the Quality Characteristics of Cooked Chicken Döner Kebabs Formulated from Mechanically Deboned Chicken Meat Subject to Refrigerated Storage
Authors : Ayşe Öney, Mustafa Karakaya, Ali Samet Babaoğlu
Pages : 109-118
View : 29 | Download : 68
Publication Date : 2023-04-23
Article Type : Research Article
Abstract :This study aimed to evaluate the effects of mechanically deboned chicken meat (MDCM) on the physicochemical and sensory properties of chicken döner kebab during 28 days of storage. Five different groups of chicken döner kebab were produced: C1: Control 1 including chicken breast meat, C2: Control 2 including ground chicken breast + transglutaminase, M1: 95% ground chicken breast + 5% MDCM + transglutaminase, M2: 90% ground chicken breast + 10% MDCM + transglutaminase and M3: 85% ground chicken breast + 15% MDCM + transglutaminase. The addition of MDCM to chicken döner kebab samples increased the pH value of the samples (P 0.05).Keywords : Colour, Lipid oxidation, MDCM, Poultry product