Chemical and serological quality of meatball and doner kebab sold in Tokat

In this study, it was aimed to determine chemical and serological quality criteria of meatballs and doner kebabs ready for consumption in Tokat province. For this purpose, twelve meatballs and twelve doner kebabs samples were taken from different restaurants in the city center for two replications. In order to determine the chemical and physical properties meatball and doner kebab samples; moisture, fat, protein, ash, salt contents, pH, titration acidity (TA), water activity (aw), color (CIE L*, a* and b*) and thiobarbituric acid (TBA) values were analyzed. ELISA method was used to determine whether different meat types were used for preparation of the products. Moisture, protein, fat, ash and salt contents of meatball samples were 52.09%-59.89%, 12.56%-25.26%, 9.15%-20.85%, 2.43%-3.75% and 1.78%-3.18% respectively. The lowest TBA value in the meatball samples was measured as 0.29 mg MA / kg in K4, while the highest TBA value was measured as 5.65 mg MA / kg in the K6 (p<0.05). The pH and TA values of the meatballs were 6.24-6.99 and 0.32-1.03% lactic acid, respectively (p<0.05). In addition, the water activity values of the meatball samples were found to be in the range of 0.953-0.974 (p<0.05). CIE L*, a*, b* color values were 32.99-47.45, 5.70-11.83, 13.05-21.50, respectively. Moisture, protein, fat, ash and salt contents of doner kebab samples were between 35.71%-50.23%, 21.49%-36.73%, 19.49%- 36.93%, 2.50%-4.04% and 2.40%-3.77% respectively. It was determined that the highest TBA value (4.85 mg MA / kg) belonged to doner kebab D3 sample and the doner kebap sample D10 had the lowest TBA value (0.18 mg MA / kg) (p<0.05). The pH, TA and aw values of doner kebab samples were 5.82-6.46, 0.76-1.47% lactic acid, 0.947-0.967, respectively. CIE L * a * b * values of doner kebab samples were 36.20-50.71, 4.17-8.53 and 11.13-17.37 respectively. The results of ELISA method indicated that döner kebab samples did not contain poultry, single nail and pork, and only one of meatball samples (K10) contained poultry meat.