Quality Characteristics of Ready to Eat Salmon Döner Kebab during Manufacture and Storage

Abstract

The purpose of this study was to investigate the effects of marination, cooking and storage temperatures on physico-chemical and microbiological properties of salmon döner kebab. The raw meat, raw, cooked and stored döner kebabs were subjected to moisture, protein, fat, ash, color, pH, cholesterol, biogenic amines, oxidation, fatty acids profile, microbiological and sensory analysis. The major fatty acids in döner kebab were palmitic, oleic, omega-3 and omega-6 and unsaturated fatty acids were higher than saturated fatty acids (P < 0.05). It was found that −18°C of storage was more effective than 4°C for inhibition of oxidation, biogenic amine formation and microbial growth (P < 0.05). While cooking affected parameters evaluated (P < 0.05), marination did not have any significant effect. The study results indicated that salmon döner kebab could be beneficial to provide healthy meat products to consumer without posing any acceptability problems in terms of quality factors.