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

Kayışoğlu S., Yılmaz İ., Demirci M., Yetim H.

FOOD CONTROL, vol.14, no.7, pp.469-474, 2003 (SCI-Expanded) identifier

  • Publication Type: Article / Article
  • Volume: 14 Issue: 7
  • Publication Date: 2003
  • Doi Number: 10.1016/s0956-7135(02)00103-2
  • Journal Name: FOOD CONTROL
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.469-474
  • Erciyes University Affiliated: Yes

Abstract

The 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.