Textural, Chemical and Sensory Properties of Doners Produced from Beef, Chicken and Ostrich Meat

被引：3
|
作者：
Karaca Demircioglu, Sibel [1 ]
Obuz, Ersel [2 ]
Kayaardi, Semra [2 ]
机构：
[1] Avrasya Univ, Fac Engn, Dept Food Engn, TR-61010 Trabzon, Turkey
[2] Celal Bayar Univ, Fac Engn, Dept Food Engn, TR-45140 Muradiye, Manisa, Turkey
来源：
KAFKAS UNIVERSITESI VETERINER FAKULTESI DERGISI | 2013年 / 19卷 / 06期
关键词：
Ostrich meat; Doner; Texture; MICROBIOLOGICAL QUALITY; CHOLESTEROL CONTENT; PROFILE ANALYSIS; KEBAB; MARKET;
D O I：
10.9775/kvfd.2013.8613
中图分类号：
S85 [动物医学（兽医学）];
学科分类号：
0906 ;
摘要：
In this study, the chemical, textural and sensory properties of beef, chicken, or ostrich meat doners were compared. Ostrich doner samples had lower (P<0.0001) cholesterol content than beef or chicken doners but higher calorific values. It is observed that beef doners had higher (P<0.0001) Warner-Bratzler shear force (WBSF) than chicken and ostrich doners. According to the texture analyses results it is concluded that hardness measured by Texture Profile Analyzer was found to be a better predictor of sensory tenderness than WBSF. Panelists rated ostrich meat with highest point in terms of sensory properties. Ostrich doners had better overall acceptance than beef or chicken doners. Therefore it is concluded that ostrich doner can be taken into consideration as an alternative protein source to beef or chicken doners.
引用
收藏
页码：917 / 921
页数：5
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