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Effect of textured soy protein and tomato pulp on chemical,
physical and sensory properties of ground chicken döner
kebab
İsmail Gök, Orhan Onur Aşkın, Cem Okan Özer* and Birol Kılıç
Suleyman Demirel
University, Faculty of Engineering, Department of Food
Engineering,
32260, Isparta,
Turkey.
*Corresponding
author. E-mail: cemokanozer@gmail.com.
Accepted 17
February, 2012 |
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The purpose of
this research was to determine the effectiveness of textured
soy protein, tomato pulp and their combination on inhibition
of lipid oxidation which affects the shelf life of meat
products. In addition, microbiological, chemical, textural
and sensory properties of döner kebab were determined in
this study. According to the results of the study, cooking
loss significantly decreased in döner kebab by using
combination of textured soy protein and tomato pulp (P <
0.05). It was determined that using tomato pulp was
effective for controlling lipid oxidation in döner kebab
during 10 days of storage at 4°C compared to other
treatments (P < 0.05). The results show that using textured
soy protein with or without tomato pulp have effect on
oxidation, pH, color values, texture, color intensity,
firmness, juiciness and flavor properties of döner kebab
compared to
the
control
group. Although,
all of döner kebab groups received high scores for the
overall acceptability, döner kebabs manufactured with
textured soy protein were the most preferred döner kebab
group in terms of taste (P < 0.05).
Key words:
Döner kebab, soy protein, tomato pulp. |
