Monitoring of Changes in the Quality Characteristics of Cooked Chicken Döner Kebabs Formulated from Mechanically Deboned Chicken Meat Subject to Refrigerated Storage

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dc.authorid0000-0002-1954-0993en_US
dc.authorid0000-0002-6436-3658en_US
dc.authorid0000-0003-4643-7454en_US
dc.contributor.authorÖney, Ayşe
dc.contributor.authorKarakaya, Mustafa
dc.contributor.authorBabaoğlu, Ali Samet
dc.date.accessioned2023-07-30T08:32:46Z
dc.date.available2023-07-30T08:32:46Z
dc.date.issued2023en_US
dc.departmentSelçuk Üniversitesi, Ziraat Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.description.abstractThis 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). The TBARS values of the chicken döner kebabs increased during the storage period, especially on the 21st and 28th day. Groups M1, M2 and M3 had lower lightness (L*) and higher redness (a*) values than the control groups (P < 0.05). The addition of MDCM had no negative influence on the sensory parameters of the samples (P > 0.05).en_US
dc.identifier.citationÖney, A., Karakaya, M., Babaoğlu, A. S., (2023). Monitoring of Changes in the Quality Characteristics of Cooked Chicken Döner Kebabs Formulated from Mechanically Deboned Chicken Meat Subject to Refrigerated Storage. Selcuk Journal of Agriculture and Food Sciences, 37(1), 109-118. DOI: 10.15316/SJAFS.2023.012en_US
dc.identifier.doi10.15316/SJAFS.2023.012en_US
dc.identifier.endpage118en_US
dc.identifier.issn2458-8377en_US
dc.identifier.issue1en_US
dc.identifier.startpage109en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12395/48968
dc.identifier.volume37en_US
dc.institutionauthorÖney, Ayşe
dc.institutionauthorKarakaya, Mustafa
dc.institutionauthorBabaoğlu, Ali Samet
dc.language.isoenen_US
dc.publisherSelçuk Üniversitesien_US
dc.relation.ispartofSelcuk Journal of Agriculture and Food Sciencesen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectColouren_US
dc.subjectLipid oxidationen_US
dc.subjectMDCMen_US
dc.subjectPoultry producten_US
dc.titleMonitoring of Changes in the Quality Characteristics of Cooked Chicken Döner Kebabs Formulated from Mechanically Deboned Chicken Meat Subject to Refrigerated Storageen_US
dc.typeArticleen_US

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