Sensory and chemical analysis of doner kebab made from turkey meat.

摘要

Sensory and physicochemical properties of doner kebabs made from turkey meat were determined during storage at 4 +- 1degC. A sensory panel rated the samples using a hedonic scale for meat colour, texture, off-odour, juiciness, flavour, chewiness and general acceptability. TBA values, peroxide values and total viable organism counts were determined. It was found that turkey doner kebabs were still acceptable for consumption after 12 days of cold storage, but that after that time, off-flavours considerably limited their acceptability. Increases in TBA and peroxide values with storage time supported this finding. TBA values doubled and peroxide values quadrupled after 12 days when compared to fresh samples. It is concluded that the safety of turkey doner kebabs is comparable to that of kebabs made from beef and chicken.