Research on changes in microbiological quality of doner kebab during consumption time [Veränderungen der mikrobiologischen Qualität von Doner Kebab]

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dc.contributor.authorCebirbay, Muhammet Ali
dc.contributor.authorNizamlıoğlu, Mustafa
dc.date.accessioned2020-03-26T18:05:48Z
dc.date.available2020-03-26T18:05:48Z
dc.date.issued2010
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractThe objective of this study was to determine the changes in the physico-chemical and microbiological quality of doner kebab during the 24h prior to consumption. Two different groups of samples (market and experimental) were used. A total of 71 doner samples, 60 market and 12 experimental, were microbiologically analysed for the presence of total mesophilic aerobic bacteria (TMAB), coliforms, coagulase positive S. aureus, C. perfringens and Enterococcus. pH measurements were taken during the physico-chemical analyses of both groups. The experimental samples were subject to additional temperature measurements at different hours and depths from the surface of the doner kebab. The average temperature values in the experimental samples at different hours were recorded as 69.1°C at the outer surface and 40.2, 26.9 and 18.0 °C at depths of 5, 10 and 15 cm, respectively. Average pH values in market and experimental samples defined at different hours were 6.0 and 5.7, respectively. The difference in the experimental group was found to be significant. Average counts of TMAB, coliforms, coagulase positive S. aureus, C. perfringens and Enterococcus were recorded as 4.97, 1.46, 2.07, 1.20 and 2.89 logio cfu/g in the market samples. In the experimental samples, average counts were 3.17, 0.78, 0.81 and 1.28 logio cfu/g, respectively. No C. perfringens were detected in the experimental samples. During the analysis of the experimental samples, average inner temperatures were observed within optimum values for the proliferation of microorganisms. The microbiological quality of the market samples was lower than that achieved by the experimental samples, indicating that at least some of the suppliers did not meet the standards of hygiene required for the preparation of doner kebab.en_US
dc.identifier.endpage106en_US
dc.identifier.issn0015363Xen_US
dc.identifier.issue12en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage103en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12395/25539
dc.identifier.volume90en_US
dc.indekslendigikaynakScopusen_US
dc.language.isodeen_US
dc.relation.ispartofFleischwirtschaften_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectDoner kebaben_US
dc.subjectMeaten_US
dc.subjectMicrobiological qualityen_US
dc.titleResearch on changes in microbiological quality of doner kebab during consumption time [Veränderungen der mikrobiologischen Qualität von Doner Kebab]en_US
dc.typeArticleen_US

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