Quality characteristics, lipid oxidation parameters and 3-monochloropropane-1,2-diol (3-MCPD) content of Doner kebab during the cooking process

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dc.authoridFawzy Ramadan Hassanien, Prof. Mohamed/0000-0002-5431-8503
dc.contributor.authorGulen, Sevinc
dc.contributor.authorTuran, Semra
dc.contributor.authorKiralan, Mustafa
dc.contributor.authorRamadan, Mohamed Fawzy
dc.date.accessioned2024-09-25T19:57:39Z
dc.date.available2024-09-25T19:57:39Z
dc.date.issued2020
dc.departmentAbant İzzet Baysal Üniversitesien_US
dc.description.abstractDoner (doner) kebab (DK) is a traditional fast food in Turkey and several countries in the world. In the present study, the changes in lipid fraction due to thermal treatment applied during chicken DK production were investigated. To determine the oxidation levels of the lipid fraction extracted from DK samples during cooking, color (L*, a*, b*, C*, h*), conjugated diene (CD), K-232, K-270, peroxide value (PV), thiobarbituric acid value (TBA), free fatty acids (FFAs) content and polymer triglyceride content were determined. In addition, free and ester-bound 3-monochloropropane-1,2-diol (3-MCPD) levels were determined. The maximum center and surface temperatures of DK during cooking were 10.6 degrees C and 80.3 degrees C, respectively. During cooking, L* values of DK samples were increased while a* values decreased. As the moisture content of DK samples decreased with cooking, the lipids amounts increased. The FFAs contents of the lipids extracted from the cooked DK samples were 1.33-2.06%; peroxide values 2.0-3.2 meq O-2/kg; K-232 values 2.39-4.33; K-270 values 0.64-1.71; TBA values 0.74-2.24 mg MA/kg; and polymer triglyceride contents were 0.024-0.031 g/100 g. As the amount of ester 3-MCPD increased with the cooking process, free 3-MCPD levels decreased. Since the cooking was carried out at low temperatures, the amounts of free and ester-bound 3-MCPD and lipid oxidation products were low.en_US
dc.description.sponsorshipAbant Izzet Baysal University Scientific Research Centre [2018.09.04.1273]en_US
dc.description.sponsorshipThis study was supported by Abant Izzet Baysal University Scientific Research Centre with the project number of 2018.09.04.1273.en_US
dc.identifier.doi10.2376/0003-925X-71-159
dc.identifier.endpage165en_US
dc.identifier.issn0003-925X
dc.identifier.issue6en_US
dc.identifier.startpage159en_US
dc.identifier.urihttps://doi.org/10.2376/0003-925X-71-159
dc.identifier.urihttps://hdl.handle.net/20.500.12491/13537
dc.identifier.volume71en_US
dc.identifier.wosWOS:000705048400004en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.language.isoenen_US
dc.publisherM H Schaper Gmbh Co Kgen_US
dc.relation.ispartofJournal of Food Safety And Food Quality-Archiv Fur Lebensmittelhygieneen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.snmzYK_20240925en_US
dc.subjectDoner kebaben_US
dc.subjectchicken meaten_US
dc.subjectcookingen_US
dc.subjectlipid oxidationen_US
dc.subject3-monochloropropane-1,2-diolen_US
dc.titleQuality characteristics, lipid oxidation parameters and 3-monochloropropane-1,2-diol (3-MCPD) content of Doner kebab during the cooking processen_US
dc.typeArticleen_US

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