Quality characteristics of chicken döner by reduced animal fat ratio

Due to the raw material of the döner meat and the animal fat used in its production, the excess fatty acid in its structure causes cancer, cardiovascular diseases, hypertension and obesity. In this study, in order to reduce the problem of animal fat, different vegetable fiber and fatty acids components were used in chicken döner marination. During the shelf life, physicochemical, microbiological and sensory changes in döner samples were investigated. In addition, the chemical composition and textural properties of the döner samples were determined. As a result of the study, it was determined that the döner used in vegetable oil and fiber was highly acceptable in terms of physicochemical and sensory quality criteria. Vegetable oil and fiber added döners amount of raw oil 10.29 – 12.61, the amount of moisture 55.06 – 55.49, the amount of ash was 1.48 – 1.55 and the amount of protein was between 17.31 – 21.95. In the control döner, the amount of raw oil, moisture, ash and protein was found to be 15.9 – 48.95 – 1.50 – 22.97, respectively. In sensory evaluation, vegetable oil and fiber-containing döners scored 6.05 – 7.10 and the control döner scored 4.40 – 6.20. Microbial growth in the control döners was found to be lower than the vegetable oil and fiber-containing döners. It is seen that it is possible to use vegetable oil and vegetable fiber in the production of chicken döner.