Chemical composition and microbiological quality of the doner kebabs sold in Tekirdag market

Basit Öğe Kaydı
dc.authoridYetim, Hasan/0000-0002-5388-5856
dc.authoridKayisoglu, Serap/0000-0002-1217-5540
dc.authoridYILMAZ, ISMAIL/0000-0003-1116-0934
dc.authorwosidYetim, Hasan/ABG-7334-2020
dc.authorwosidKayisoglu, Serap/ABA-5547-2020
dc.contributor.authorKayisoglu, S
dc.contributor.authorYilmaz, I
dc.contributor.authorDemirci, M
dc.contributor.authorYetim, H
dc.date.accessioned2024-06-12T11:18:59Z
dc.date.available2024-06-12T11:18:59Z
dc.date.issued2003
dc.departmentTrakya Üniversitesien_US
dc.description.abstractThe objective of this research was to determine chemical composition and hygienic quality of the doner kebabs sold in the Tekirdag market. In the chemical analysis; pH, moisture, protein, fat and salt contents as well as some minerals, Na, K, Zn, Fe and Cu, were determined. The samples were examined for aerobic plate count (APC), psychrotrophic bacteria, coliforms, mould and yeast, Clostridium perfringens and Salmonella spp. to observe the hygienic quality of the doner samples. The results of chemical analysis showed 5.86-6.03 pH, 61.28-51.67% moisture, 19.04-26.45% protein, 16.23-14.03% fat, 1.94-3.01% ash, and 1.28-2.08% salt values for the raw-cooked doner kebabs respectively. Chicken doner kebabs had higher pH, percentage protein and Cu content compared to beef doners while they had lower values for the percentage salt, Na, Zn, and Fe contents. The microbiological analysis showed 5.68-4.92 cfu/g APC, 5.14-3.48 cfu/g psychrotrophic bacteria, 4.79-2.88 cfu/g coliforms and 4.96-3.55 cfu/g mould and yeast for the raw-cooked doner kebab samples respectively. In general, chicken doner kebabs had higher APC, psychrotrophic bacteria and coliform counts than the beef doners. Although all of the raw kebabs contained presumptive Salmonella spp., 80% of the cooked chicken and 40% of the cooked beef samples also had these pathogens presumptively. Also, 80% of the raw doners, 60% of cooked chicken and 40% of beef samples contained C. perfringens. In conclusion, it could be proposed from the above data that the doner kebabs sold in Tekirdag market had very low hygienic quality; therefore, they would have a potential hazard for public health. (C) 2003 Elsevier Ltd. All rights reserved.en_US
dc.identifier.doi10.1016/S0956-7135(02)00103-2
dc.identifier.endpage474en_US
dc.identifier.issn0956-7135
dc.identifier.issue7en_US
dc.identifier.scopus2-s2.0-0038714739en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage469en_US
dc.identifier.urihttps://doi.org/10.1016/S0956-7135(02)00103-2
dc.identifier.urihttps://hdl.handle.net/20.500.14551/25034
dc.identifier.volume14en_US
dc.identifier.wosWOS:000184506700003en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevier Sci Ltden_US
dc.relation.ispartofFood Controlen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectGyrosen_US
dc.titleChemical composition and microbiological quality of the doner kebabs sold in Tekirdag marketen_US
dc.typeArticleen_US

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu