JOURNAL OF MUSCLE FOODS

Sensory and chemical properties of doner kebab made from turkey meat were determined during storage at 4 +/- 1C. A sensory panel rated the samples using a hedonic scale for meat color, texture, off-odor, juiciness, flavor, chewiness and general acceptability of the turkey doner kebab. The thiobarbituric acid (TBA) values, peroxide values and total viable organisms of the samples were determined. It was found that turkey doner kebab would be acceptable for consumption by the panel after 12 days of cold storage and after that time, off-flavors considerably limited the acceptance. The TBA and peroxide values supported this finding as they increased with time. The TBA values doubled and the peroxide values quadrupled after 12 days when compared to fresh samples. Turkey doner, like beef or chicken doner, could be safely consumed

INTERNATIONAL JOURNAL OF FOOD PROPERTIES

A traditional meat product, kavurma, was prepared with the addition of various condiments (sage, thyme, ginger). The effects of condiments and storage time on thiobarbutiric acid (TBA) value, color attributes, pH, moisture, protein and fat contents of kavurma samples were investigated. Also, the effect of condiments on the sensory properties of samples was determined. The TBA values of condiments added samples were significantly lower than that of control. Ginger had a highest antioxidative activity and sensory scores compared to others samples. Color attributes generally decreased during storage and the additives differently affected the color of sample. The moisture content of samples was significantly affected from the condiments and storage period. Although sensory scores of the sample with condiments were higher than control, the difference was not statistically significant. It could be concluded that natural condiments could be used in kavurma production to improve quality characteristics of the product

MEAT SCIENCE

Four formulation of Turkish soudjouks were produced in three replicates by traditional methods as follows; one control (C) using 85% beef and 15% beef fat and three treatments by replacing 20, 40 and 60% of beef fat with virgin olive oil incorporated as pre-emulsified fat (PEF) with soy protein isolate (SPI), respectively. It was found that the moisture content and pH decreased while fat and ash content increased on the 21st day of fermentation and in the ripening period. Cholesterol content decreased depending on the amount of incorporated olive oil to the formulation, which shows the addition of olive oil in soudjouks reduces the cholesterol content (P 0.05) between samples in the terms of color and general acceptability. It is concluded that replacement of beef fat with olive oil had a positive effect on sensory quality and on reducing the cholesterol content of soudjouks. (C) 2003 Elsevier Ltd. All rights reserved