Abstract
This study was designed to investigate the influence of tumbling and sodium tripolyphosphate (STPP) with marination on the protein structure of raw and cooked döner, a traditional Middle East product consumed widely in many areas of the world. Proximate composition (%moisture, %protein, %fat, %ash, and pH value), salt soluble protein (SSP) and total α-amino grup amount were determined. Sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) was used to investigate alterations in the sarcoplasmic and myofibrillar proteins. Utilization of STPP increased the moisture content and ash contents, and pH value of raw döner (p < 0.05). Only tumbling and STPP had a significant two-way interaction for moisture content, SSP and total α-amino group amounts of cooked döner (p < 0.05). None of the treatments significantly affected the fraction of sarcoplasmic and myofibrillar proteins. In addition, cooking caused proteolysis of these proteins.
Published Version
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