Doner Kebab Research Articles

The Effects of Fat Content and Cooking Procedures on the PAH Content of Beef Doner Kebabs

This study aimed to determine the effect of different fat contents (low-fat/LF or high-fat/HF), cooking methods (gas, charcoal, or electric), and various degrees of doneness (medium and well-done) on polycyclic aromatic hydrocarbon (PAH) formation in beef doner kebabs. Liquid– liquid extraction and solid- phase extraction (SPE) were used to determine the PAH levels in doner kebabs. In addition, PAHs were determined and identified via HPLC/UV–Vis method. Among the 16 PAHs analyzed, only seven common PAHs were detected in doner samples (Benzo[c]fluorene (BcFE), Cyclopenta[cd]pyrene (CPcdP), Benzo[a]pyrene (B[a]P), Benzo[a]anthracene (B[a]A), Chrysene (Chry), Benzo [ghi] perylene (B[ghi]P) and Dibenzo(a,h)anthracene (DB[a,h]A). The two most abundant PAHs were BaA and CPcdP, with concentrations ranging from 43.05-143.10 μg/kg and 13.90-80.44 μg/kg, respectively. BaP, one of the main indicators for the presence of PAHs in food, was observed in all samples concentrations ranging from nd-7.38 μg/kg. Other PAHs were found in particularly well-done and high-fat doner samples. Additionally, the total PAH4 and total PAH8 concentrations were in the range of 43.05-150.40 μg/kg and 43.05-198.10 μg/kg, respectively. The results revealed that in both types of doner samples (low-fat/LF or high-fat/HF), the highest PAH concentration was noted when the charcoal cooking method was used, while the lowest PAH concentration was detected when the electric cooking method was employed. In addition, PAH compounds were found to be more abundant in high-fat doner samples (HF) than in low-fat groups (LF) (p < 0.05). In conclusion, the diversity and amount of each PAH compound in beef doner kebab samples varied depending on doneness degree, doner kebab type (low- fat/LF or high- fat/HF), and cooking methods (p < 0.05).

Detection of Clostridium perfringens and determination of enterotoxin genes (cpa and cpe) in traditional turkish chicken doner kebab

The demand for the fast-food industry in the world is increasing day by day. In this sense, chicken doner kebab becomes frequently preferred food source in daily life. At the same time, chicken doner kebab is both a good animal origin protein source and a cheaper option. Therefore, it is prepared and consumed in high amounts in Turkey. In this study, it was aimed to determine the presence of Clostridium perfringens and its toxin genes in traditional Turkish chicken doner kebabs purchased from restaurants and modified atmosphere packaged (MAP) samples collected from markets. For this purpose, 100 ready-to-cook and 100 ready-to-eat, totally 200 doner samples have been used as material. As a result, the prevalence of C. perfringens has been found 29%, 6% in ready-to-cook and ready-to-eat samples, respectively. The cpa gene was detected in all isolates. However, both cpa and cpe gene was found only in 4% of isolates.

Effect of starter culture type, cooking process and storage time at −18 °C on chemical, color and microbiological qualities of fermented sucuk doner kebab

The aim of this study was to produce fermented sucuk doner kebab and investigate the effects of starter culture type, heat treatment (82 °C) and storage time (0, 30, 90, 180 days) at −18 °C on pH, total acidity, thiobarbituric acid, residual nitrite-nitrate, color and microbiological quality. In this study, three types of starter cultures were used. These were commercial starter culture, L.sakei + S.xylosus + L.curvatus, isolated starter culture (1), L.sakei + S.xylosus + L.curvatus and isolated starter culture (2), L.sakei + S.xylosus + L.plantarum. There was also control product which contains no starter culture. The major pH decrease was observed in samples containing isolated starter cultures. Cooking and storage caused an increase in pH. Isolated starter culture was more effective than commercial starter culture in reducing residual nitrite-nitrate. Isolated starter cultures caused an increase in L* color values. The highest lactic acid bacteria count was found in sample containing commercial starter culture. Cooking was effective in inhibiting Enterobacteriaceae.

Afyonkarahisar Mutfak Kültüründe Yöresel Bir Yiyecek: Sucuk Döner Kebap

Afyonkarahisar, which can carry our traditions and customs to the present day, stands out with its gastronomic tourism. Meat and meat products have a special place in Afyonkarahisar cuisine culture. In this study, the content, preparation and consumption of sausage doner kebab cooked in Afyonkarahisar has been investigated. Qualitative research method was used in the study. The data of the study were obtained from face-to-face interviews with 7 participants between the ages of 32-51 using a semi-structured interview form prepared by the researchers. All interviews were recorded with a tape recorder and transmitted exactly. The obtained data were interpreted by descriptive analysis method. According to the data obtained from the research, it was determined that the production techniques of sausage doner kebab are known and a standard recipe is used in its ingredients, but there are deficiencies in the amount of the ingredients. It has been determined that the participants think that the sausage doner kebab is a kind of doner unique to Afyon. Sausage doner kebab is preferred because of its taste, filling, fast and easy preparation, curiosity and being a local product. It is consumed as a portion and as well as in lavash or bread. When serving sausage doner kebab, attention should be paid to its temperature. Since it is an oily product, it can freeze in the mouth. This can lead to loss of flavor and rejection of the food. It has been found that there are concerns about hygiene and sanitation. It will be possible to take the necessary precautions to ensure the continuity of the sausage doner kebab, which has an important place in Afyonkarahisar cuisine culture and has not yet been registered as a geographical indication, and to become a part of gastronomy tourism, with adequate promotion and marketing activities. In terms of the sustainability of the product, it is important to standardize every aspect of sausage doner kebab and even its service.

Microbiological quality of “Doner kebab” sold in retail in Sao Paulo- Brazil

Microbiological quality of “Doner kebab” sold in retail in Sao Paulo- Brazil

Heterocyclic aromatic amines in doner kebab: Quantitation using an efficient microextraction technique coupled with reversed-phase high-performance liquid chromatography.

The safety of doner kebab as a traditional Middle East tasty food can threaten via the formation of dangerous compounds such as heterocyclic aromatic amines during heat process. In this regard, the current investigation was devoted to measuring of 4 HAAs (2‐amino‐3,4‐dimethylimidazo[4,5‐f]quinoline (MeIQ), 2‐amino‐3,8‐dimethylimidazo[4,5‐f]quinoxaline (MeIQx), 2‐amino‐1‐methyl‐6‐phenylimidazo[4,5‐b]pyridine (PhIP), and 2‐amino‐3‐methylimidazo[4,5‐f]quinoline (IQ)) in doner kebab samples with an innovative microextraction technique combined with high‐performance liquid chromatography. The limit of detection was in the range of 4.8 and 5.3 ng/g, while relative standard deviations were between 6.5% and 8.3%, and recoveries were calculated in the range of 89%–97%. The most and the least total mean values of HAA levels were 13.30 ng/g for MeIQx and 5.0 ng/g for IQ. The proposed method showed a high capability to extract trace amount of HAAs from a complex matrix such as doner kebab. Also, this technique is easy, high sensitive, selective, accurate and efficient.

Türkiye’deki Çocuklu Ailelerin Dışarıda Yeme Alışkanlıkları

The aim of this study where the descriptive research method was used was to determine the dining out habits of families with children under the age of 12 living in Turkey. The research data was collected through survey forms. The survey form was comprised of two sections. In the first part there are 8 questions regarding demographic information of the parents who participated in the study and of their children. In the second part, there are 18 questions asked to determine the participants’ perspective on the phenomenon of eating out with their children. The 488 parents’ survey forms being complete and filled out as instructed were considered. The parents whose survey forms were included in the evaluation have 805 children. A database was established on the computer with the answers of the participants and the obtained data was subjected to frequency, percentage distribution, weight calculation and sorting operations and interpreted in terms of the purpose of the study. According to the results of the study, the frequency of dining out decreases after families have children. The families mostly dine out on special occasions. The families mostly prefer restaurants offering meals such as doner kebab, kebab, pide when they go out. The families interfere with their children’s meal orders in order to ensure that their children consume healthier food and beverages. The families give up the decision to eat out mostly because of the lack of appropriate meals for their children’s age and taste palate. The physical conditions being unsuitable for children is another reason decreasing willingness to eat out. It has been determined that the effect of a child request on the selection of a catering enterprise is 81.35%. 79.30% of the participants stated that they could be willing to pay more if it were the case that their children were happier, they could eat healthy food and they could be more comfortable themselves with the provided service. The ratio generated by the result of the participants’ answers to the question what would be the rate that you would be willing to pay more was found to be 50.08%.

Formation of heterocyclic aromatic amines in doner kebab cooked with different methods at varying degrees of doneness

ABSTRACTThis study was designed to determine the formation of heterocyclic aromatic amines (HCAs) in two different types of doner kebab (yaprak doner-YD or mix doner-MD) cooked with different cooking methods (gas or electric) at varying degrees of doneness (rare, medium, well-done). In doner samples, nine common HCAs (IQ, IQx, MeIQ, MeIQx, PhIP, 4,8-DiMeIQx, 7,8-DiMeIQx, AαC, MeAαC) were detected. Additionally, the changes in the HCA precursors were evaluated. The initial concentration of precursors gradually decreased with the increase in doneness degree due to degradation or possible contribution in the Maillard reaction to form HCA compounds as a result of heat treatment (p < 0.05). Creatine content decreased, while creatinine content increased because of the conversion reaction. The two most abundant HCA in doner samples were 4,8-DiMeIQx and IQ, which measured in the range of 0.020–2.865 ng g−1 and 0.052–0.513 ng g−1, respectively. Other detected HCAs were determined in especially well-done samples. In conclusion, the diversity and the amount of each HCA compound in doner kebab samples showed variation depending on the effect of doneness degree, doner kebab type or cooking methods (p < 0.05).

A Traditional Turkish Palate Taste: Cag Kebab

Cag kebab is a sort of kebab similar to doner kebab that has traditionally been known and eaten in villages and city centres of Tortum, Uzundere, Oltu, Olur and Senkaya districts of Erzurum province along with Yusufeli district of Artvin for centuries. Like doner kebab, skewered meat on a big skewer is roasted by turning around its long axis. However, what makes it different from doner is that the skewer of meat is not placed vertically, but is roasted horizontally in front of a wood fire or, preferably, embers of wood. Of course, the cooking technique is not the only difference that makes it unique. Perhaps the most important thing is the meat in this kebab which should be mutton or goat meat, especially from the leg and arms. The meat is prepared and left to rest for at least 12 to 24 hours before roasting. As this kebab is cooked by turning around its long axis in front of wood embers, roasted surface meat is cut in pieces after skewering on small skewers and then served on lavash bread with tomato, round chopped onion, and roasted green pepper. Cag kebab takes its name from the small skewers, called “cag”, although they may also be called “bico”. The difference in nomenclature is due to the material from which the skewer is made. If the skewer is made of iron, it is called “cag”, if it is made of wood, then it is called “bico”. However, this traditional palate taste is more commonly known as cag kebab and dealt with in detail in this paper to introduce and make it known to a wider mass of people.

Determination of benzo (a) pyrene in Iraqi Chicken, doner kebab and fish samples cooked with charcoal or gas fire

Background: Polycyclic aromatic hydrocarbons (PAHs) have been found in protein-rich food products where they are generated during certain food processing procedures. Benzo[a]pyrene (B(a)P) is a member of a class of PAHs in which the molecular structure includes two or more fused aromatic rings with adjacent rings sharing two or more carbon atoms with the formula C20H12. Dietary intake of these compounds via a formation of B(a)P on processing or cooking lead to metastasis of tumors at several sites, particularly in the upper gastrointestinal tract.Objective: We aimed to determinate B(a)P in charcoal and gas broiled chicken, doner kebab and fish meats taken from some restaurants in Baghdad.Methods: Prospective study was done in Baghdad from july to decemper 2015 in (Palestine st and alsadria). 120 samples of chicken, doner kebab and fish were collected from some resturants in Baghdad area randomly.A 20 cooked samples using a charcoal fire and gas fire for each kind of meat mentioned above to determinate B(a)P in these samples.HPLC technique was used for determination.Results: Mean levels of B(a)P were found to be (11.6±11.08 μg/kg) ,(10.0±9.4 μg/kg) and (8.4±7.8 μg/kg) for a charcoal fire broiled chicken, doner kebab and fish respectively while mean levels of B(a)P were found to be (2.5±1.9 μg/kg) ,(2.3±1.7 μg/kg) and (2.0±1.4 μg/kg) for a gas fire respectively.Conclusion: The B(a)P levels of three samples cooked on a charcoal fire exceeded the maximum tolerance level for B(a)P of the European Union establishment (2005). The highest levels of B(a)P were found in charcoal-grilled samples.Therefore,present study provides important information on B(a)P in charcoal grilled meats in Iraq. This might help to avoid the contamination in food processing to secure food safety and to protect iraqi citizens.

Differential diagnosis of a rare case of upper limb pain: Paget-Schroetter syndrome in a doner kebab chef.

[Purpose] Paget-Schroetter syndrome (PSS) is an uncommon deep vein thrombosis of the axillary and subclavian veins which may occur spontaneously, but is usually caused by excessive upper limb activity. PSS is clinically similar to other upper limb musculoskeletal disorders and soft tissue infections, and this may lead to delay in correct diagnosis in its early stages. The aim of our case report is to discuss this rare condition with reference to the available literature. [Subjects and Methods] Here we report the case of a doner kebab chef who complained of swelling and pain in his right arm around the biceps muscle. The initial diagnosis was biceps tendon rupture, for which the patient underwent magnetic resonance imaging (MRI) of the right arm and shoulder. Since the MRI revealed no pathological findings, right upper limb venous Doppler ultrasound analysis was performed. Subacute thrombosis materials were detected in the subclavian, axillary, and brachial veins. [Results] With rapid anticoagulant therapy, the patient’s symptoms quickly improved. [Conclusion] Early diagnosis and treatment of PSS is critical for preventing potentially fatal complications such as pulmonary embolism. Prophylaxis is important for preventing recurrent thrombosis and for avoiding the development of post-thrombotic syndrome. PSS should be considered a possible cause of painful swelling of the upper limbs, especially in young, active patients who use their arms excessively.

Upper extremity problems in doner kebab masters.

[Purpose] Doner kebab is a food specific to Turkey; it is a cone-shaped meat placed vertically on a high stand. The doner kebab chefs stand against the meat and cut it by using both of their upper extremities. This work style may lead to recurrent trauma and correspondingly the upper extremity problems. The aim of this study was to investigate the upper extremity disorders of doner chefs. [Subjects and Methods] Doner kebab chefs were selected as the study group, and volunteers who were not doner kebab chefs and didn’t exert intense effort with upper extremities their business lives were selected as the control group. A survey form was prepared to obtain data about the participants’ ages, working experience (years), daily work hours, work at a second job, diseases, drug usage, and any musculoskeletal (lasting at least 1 week) complaint in last 6 months. [Results] A total of 164 individuals participated in the study, 82 doner chefs and 82 volunteers. In 20.6% of the study group and 15.6% of the control group, an upper extremity musculoskeletal system disorder was detected. Lateral epicondylitis was more frequently statistically significant in the work group. [Conclusion] Hand pain and lateral epicondylitis are more frequent in doner chefs than in other forms of business.

Isolation, Identification and Virulence Gene Profiling of Escherichia coli O157:H7 in Retail Doner Kebabs, Iran

AbstractMost illnesses caused by Escherichia coli O157:H7 have been associated with eating undercooked, contaminated meat. In this study, a number of 200 cooked beef doner kebab samples from different restaurants across cities of Tehran and Mashhad were analyzed. After enrichment, selective plating and biochemical tests, the DNA from suspected colonies were extracted. Three multiplex polymerase chain reaction (PCR) assays to confirm the isolates as E. coli O157:H7 and the presence of virulence factors were performed. Specific primers for cH7 and rfbO157 genes in the first and for stx1 and stx2 genes in the second m‐PCR were used. The third m‐PCR performed using specific primers for eaeA and EhlyA genes. From 25 nonsorbitol‐fermenting isolates, 21 isolates confirmed as E. coli O157:H7. The results of third m‐PCR showed 12 isolates harboring the EhlyA gene, three isolates the eaeA gene and three isolates harboring both the EhlyA and eaeA genes.Practical ApplicationsThe presence of Escherichia coli O157:H7 in cooked beef doner kebabs could be considered a serious public health hazard. These three multiplex PCR assay are a suitable method for rapid identification of E. coli O157:H7 virulence genes.

Effects of marination, cooking and storage on physico-chemical and microbiological properties of ready to eat trout döner kebab

The aim of this work was to investigate the use of rainbow trout (Oncorhynchus mykiss) in ready to eat doner kebab production and determine the effects of marination, cooking and storage conditions (4 and −18 °C) on physico-chemical and microbiological properties of doner kebab. The raw trout meat, raw, cooked and stored doner kebab samples were subjected to moisture, protein, fat, ash, color, pH, cholesterol, biogenic amines, lipid oxidation, fatty acids profile, texture, microbiological and sensory analysis. The results indicated that the major fatty acids in trout doner kebab were palmitic, stearic, oleic, omega-3 and omega-6 fatty acids and unsaturated fatty acids were higher than saturated fatty acids (p < 0.05). Low biogenic amine and cholesterol contents were determined in doner kebab. It was found that −18 °C of storage temperature was more effective than 4 °C for inhibition of lipid oxidation and microbial growth in trout doner kebab (p < 0.05). While cooking affected parameters evaluated (p < 0.05), marination did not have any significant effect. The study results indicated that using rainbow trout meat in doner kebab production could be beneficial to provide healthy meat products without posing any acceptability problems in terms of quality factors. This is the first paper to be reported on physico-chemical and microbiological properties of doner kebab produced with rainbow trout and effects of marination, cooking and different storage temperatures on these physico-chemical and microbiological properties.

Effects of vacuum packaging on the quality of frozen cooked döner kebab

Doner kebab is a traditional Turkish dish, recognized worldwide. It is an important fast-food meal sold by its local name in many countries. Doner kebab is consumed as a fresh dish and should be served immediately after cooking. Raw doner kebab can be stored by freezing, but there is not enough knowledge about the storage of cooked doner kebab. This study was conducted to investigate the effect of vacuum packaging on the meat quality of frozen cooked doner kebab. Packaged doner kebabs were stored at -18 ± 1 °C for up to 12 months and examined monthly for microbiological (total aerobe mesophilic bacteria and Pseudomonas spp.), physicochemical (pH, moisture, fat, TBARS, and instrumental color L*, a*, b*, and ∆E*), and sensorial characteristics during the storage period. As a result, the quality and shelf-life of vacuum-packaged and frozen cooked doner kebabs were preserved throughout the storage period of 12 months. Microbial growth in doner meat was delayed due to the lack of O 2 in the package, which prevented the increase of lipid oxidation and improved the consumer acceptance for up to 9 months. However, loss of color and leakage of fat during long storage may adversely affect consumer preferences.

Effect of textured soy protein and tomato pulp on chemical, physical and sensory properties of ground chicken döner kebab

The purpose of this research was to determine the effectiveness of textured soy protein, tomato pulp and their combination on inhibition of lipid oxidation which affects the shelf life of meat products. In addition, microbiological, chemical, textural and sensory properties of doner kebab were determined in this study. According to the results of the study, cooking loss significantly decreased in doner kebab by using combination of textured soy protein and tomato pulp (P < 0.05). It was determined that using tomato pulp was effective for controlling lipid oxidation in doner kebab during 10 days of storage at 4°C compared to other treatments (P < 0.05). The results show that using textured soy protein with or without tomato pulp have effect on oxidation, pH, color values, texture, color intensity, firmness, juiciness and flavor properties of doner kebab compared to the control group. Although, all of doner kebab groups received high scores for the overall acceptability, doner kebabs manufactured with textured soy protein were the most preferred doner kebab group in terms of taste (P < 0.05).

Detection of central nervous system tissue as bovine spongiform encephalopathy specified risk material in traditional Turkish meat products

This study used enzyme-linked immunosorbent assay kits to investigate the presence of central nervous system (CNS) tissue in commercial raw and processed traditional Turkish meat products offered for consumption in various markets. Ninety-six raw traditional Turkish meat products (32 fresh raw beef patties, 32 cig kofta, 32 pastirma) and 64 processed traditional Turkish meat products (32 doner kebabs and 32 fresh processed beef patties) were analysed. CNS tissue was not found in pastirma, doner kebab, or fresh processed beef patty samples. The levels of CNS contamination in fresh raw beef patties were low (0.1% absorbance standard; 3.1%) and moderate (0.2% absorbance standard; 6.2%). The level of contamination in the cig kofta was low (0.1% absorbance standard; 18.8%). CNS tissue was present in all raw traditional Turkish meat products except for pastirma.

Determination of volatile nitrosamines in various meat products using comprehensive gas chromatography–nitrogen chemiluminescence detection

An optimized method was developed for the extraction, pre-concentration and analysis of nitrosamines (NAs) in various meat products. Values of reproducibility, linearity, limit of detection (LOD) and limit of quantitation (LOQ) for six NA standards ( N-nitrosodimethylamine, N-nitrosodiethylamine, N-nitrosodi- n-propylamine, N-nitrosopyrrolidine, N-nitrosopiperidine, N-nitrosodi- n-butylamine) were determined. The LODs using this method were between 1.66–3.86 and LOQs between 6.96–16.71 μg L −1. The screening of four different types of meat samples (sausage, salami, sucuk and doner kebab) showed that all samples contained levels of various NAs, identified with high confidence using comprehensive gas chromatography (GCxGC) and a fast responding element specific nitrogen chemiluminescence detector (NCD). The sum of the six NAs were highest in the doner kebab samples, being between 0.51–16.63 μg kg −1 and were lowest in the sausage samples at 0.45–2.93 μg kg −1. The described method is simple, rapid, selective and sensitive.

DÖNER KEBAB RETAILED ON THE LUCCA AREA: RESULTS OF SURVEILLANCE ACTIVITY

In this study the results of surveillance activity on doner kebab retailed on the Lucca area are reported. Ten kebab shops were inspected by health officers and food samples, including raw kebab, cooked kebab and sandwiches with kebab, were submitted for microbiological examinations. During surveillance activity some hygiene problems and difficult application of control plan were found. The microbiological analyses showed that doner kebab retailed in Lucca area had acceptable hygienic quality, but further inspections are necessary to improve the hygienic conditions of kebab shops.

Effect of microbial transglutaminase, sodium caseinate and non-fat dry milk on quality of salt-free, low fat turkey döner kebab

Effects of microbial transglutaminase (MTGase) and its combinations with sodium caseinate (SC) or non-fat dry milk (NFDM) on quality of salt-free, low fat turkey doner kebab were investigated. The purpose of this study was to prevent quality deteriorations (e.g. cooking loss, textural problems) caused by a lack of salt in the product. The results of this study indicated that the use of MTGase can minimize textural quality loss caused by a lack of salt in turkey doner manufacture (p < 0.05). When the enzyme was combined with SC, or NFDM, its effect on texture was enhanced (p < 0.05) and improved cooking yield, moisture and sensory properties compared to the corresponding control manufactured without the enzyme, salt, SC and NFDM. (p < 0.05), however, there was no significant effect on pH and color As a result, the possible quality problems which may occur in salt free, low fat turkey doner can be overcome by the use of combinations of MTGase with SC or NFDM.