1) Bolu Abant Izzet Baysal University, Food Engineering Department, Golkoy Campus, Bolu, Turkey; 2) Balikesir University, Engineering Faculty, Food Engineering Department, Balikesir, Turkey; 3) Umm Al-Qura University, Deanship of Scientiﬁc Research, Makkah, Kingdom of Saudi Arabia; 4) Agricultural Biochemistry Department, Faculty of Agriculture, Zagazig University, Zagazig 44519, Egypt
Sevinc Gulen1), Semra Turan1), Mustafa Kiralan2), Mohamed Fawzy Ramadan3,4)
Doner (döner) 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), K232, K270, 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°C and 80.3°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 O2/kg; K232 values 2.39–4.33; K270 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.
Keywords: Döner kebab, chicken meat, cooking, lipid oxidation, 3-monochloropropane-1,2-diol
Arch Lebensmittelhyg 71,
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