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 : 39 | Download : 75

Publication Date : 2023-04-23

Article Type : Research Paper

Abstract :This study aimed to evaluate the effects of mechanically deboned chicken meat insert ignore into journalissuearticles values(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 insert ignore into journalissuearticles values(P 0.05);.
Keywords : Colour, Lipid oxidation, MDCM, Poultry product