Effects of marination, cooking and storage on physico-chemical and microbiological properties of ready to eat trout doner 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 A degrees 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 A degrees C of storage temperature was more effective than 4 A degrees 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.