Physicochemical and Microbiological Assessment of Ready-to-Eat Tuna Döner Kebab During Marination, Cooking, and Different Storage Conditions

ABSTRACT

The aim of this work was to investigate the use of bluefin tuna (Thunnus thynnus) in ready-to-eat döner kebab production and determine the effects of marination, cooking, and storage conditions (4 and −18°C) on physicochemical and microbiological properties of döner kebab. The raw tuna meat and raw, cooked, and stored döner kebab samples were subjected to moisture, protein, fat, ash, pH, cholesterol, biogenic amines, lipid oxidation, fatty acids profile, microbiological, and sensory analysis. The major fatty acids in tuna döner kebab were palmitic, stearic, oleic, omega-3, and omega-6 fatty acids; unsaturated fatty acids were higher than saturated fatty acids (p < 0.05). Low biogenic amine and cholesterol contents were determined in döner kebab. While cooking affected the proximate composition, microbial load, and the levels of histamine and tyramine (p < 0.05), marination did not have any significant effect. The study results indicated that using tuna meat in döner kebab production could be an alternative approach to provide new seafood products without posing any acceptability problems in terms of quality factors.

KEYWORDS:

• Döner kebab
• tuna
• fatty acids
• cholesterol
• biogenic amines

Funding

Support for this work was provided by Suleyman Demirel University Scientific Research Projects Support Office (Project No. 1840-YL-09).

Additional information

Funding

Support for this work was provided by Suleyman Demirel University Scientific Research Projects Support Office (Project No. 1840-YL-09).