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, sa.7, ss.469-474, 2003 (SCI-Expanded) identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 14 Sayı: 7
  • Basım Tarihi: 2003
  • Doi Numarası: 10.1016/s0956-7135(02)00103-2
  • Dergi Adı: FOOD CONTROL
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.469-474
  • Erciyes Üniversitesi Adresli: Evet

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.