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


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

FOOD CONTROL, cilt.14, ss.469-474, 2003 (SCI İndekslerine Giren Dergi) identifier

  • Cilt numarası: 14 Konu: 7
  • Basım Tarihi: 2003
  • Doi Numarası: 10.1016/s0956-7135(02)00103-2
  • Dergi Adı: FOOD CONTROL
  • Sayfa Sayıları: ss.469-474

Özet

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.