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


Abstract: Döner kebab is a traditional Turkish dish, recognized worldwide. It is an important fast-food meal sold by its local name in many countries. Döner kebab is consumed as a fresh dish and should be served immediately after cooking. Raw döner kebab can be stored by freezing, but there is not enough knowledge about the storage of cooked döner kebab. This study was conducted to investigate the effect of vacuum packaging on the meat quality of frozen cooked döner kebab. Packaged döner 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 \DeltaE*), and sensorial characteristics during the storage period. As a result, the quality and shelf-life of vacuum-packaged and frozen cooked döner kebabs were preserved throughout the storage period of 12 months. Microbial growth in döner 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.

Keywords: Döner kebab, frozen storage, microbiological quality, shelf-life, sensory evaluation

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