Microbiological and Some Physicochemical Properties of Chicken Döner Kebabs Consumed in Karaman

Authors : Habibe Türkmen, Sümeyra Sultan Tiske İnan
Pages : 539-549
Doi:10.15316/selcukjafsci.1640278
View : 92 | Download : 298
Publication Date : 2025-12-27
Article Type : Research Paper
Abstract :Chicken döner is the most frequently consumed kebab type in terms of both the ease of preparation, cooking and serving processes and its taste. In this study, some physical, chemical and microbiological characteristics of the chicken döner kebabs consumed in Karaman in Türkiye was determined. For this purpose, the samples of raw and cooked chicken döner kebabs were collected from 20 different restaurants. Moisture (%), protein (%), total fat (%), total ash (%), total salt (%), pH, water activity (aw), color (L*, a*, b*) and thiobarbituric acid (TBA) contents were analysed. In addition, total aerobic mesophilic bacteria count (TAMB), total aerobic psychrophilic bacteria count (TAPB), total coliform bacteria count (TCB), fecal coliform bacteria count (FCB), Escherichia coli, total yeast mold count (TYM), the presence of Staphylococcus aureus, Clostridium perfringens, Salmonella spp and Escherichia coli O157 were investigated for 40 chicken döner kebabs. Mean moisture, protein, total fat, total ash and total salt contents of raw and cooked chicken döners were determined as 71.12%-53.40%; 14.06%-27.47%; 3.93%-15.90%; 1.97%-3.02% and 1.65%-2.33%, respectively. Mean pH, aw, TBA and color (L*, a*, b*) values of raw and cooked chicken döners were determined as 6.02-6.23; 0.962-0.926; 0.30-0.57 mg malonaldehyde/kg; 50.25-56.58; 17.26-12.36 and 35.52-29.34, respectively. Also effect of heat treatment on the microbiological quality of samples were found statistically significant (p<0,01). TAMB, TAPB, TCB, FCB and total yeast numbers of raw and cooked döners were found as 2.92-2.40 cfu/g; 2.87-1.53 cfu/g; 96.16-1.04 pcs/g; 207.77-5.19 pcs/g and 96.16-1.04 cfu/g, respectively. 45% E. coli and 5% Salmonella were detected but the presence of E. coli O157, Staphylococcus aureus and Clostridium perfringens was not detected at all the samples. The effect of heat treatment on the microbiological quality of doner kebab was found to be significant. Compliance with food safety rules in all production stages of doner kebab is important for public health.
Keywords : Tavuk, döner, Karaman, kebap, kalite

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