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首页> 外文期刊>Journal of consumer protection and food safety >Effects of marination, cooking and storage on physico-chemical and microbiological properties of ready to eat trout doner kebab.
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Effects of marination, cooking and storage on physico-chemical and microbiological properties of ready to eat trout doner kebab.

机译：腌制，烹饪和储存对即食鳟鱼烤肉的理化和微生物特性的影响。

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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 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 degrees C of storage temperature was more effective than 4 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
机译：这项工作的目的是调查虹鳟鱼（Oncorhynchus mykiss）在准备食用烤肉串中的用途，并确定腌制，烹饪和贮存条件（4和-18摄氏度）对理化和微生物特性的影响烤肉串。对鳟鱼生肉，生熟和储存的烤肉串样品进行水分，蛋白质，脂肪，灰分，颜色，pH，胆固醇，生物胺，脂质氧化，脂肪酸谱，质地，微生物学和感官分析。结果表明，鳟鱼烤肉中的主要脂肪酸为棕榈酸，硬脂酸，油酸，omega-3和omega-6脂肪酸，不饱和脂肪酸高于饱和脂肪酸（p <0.05）。在烤肉店中测定了低生物胺和胆固醇含量。研究发现，储存温度为-18摄氏度比鳟鱼烤肉更能抑制4摄氏度的脂质氧化和微生物生长（p <0.05）。虽然评估了受烹饪影响的参数（p <0.05），但腌制没有任何显着影响。研究结果表明，在东非烤肉串生产中使用虹鳟鱼肉可能有益于提供健康的肉类产品，而不会在质量因素方面造成任何可接受的问题。这是第一篇有关虹鳟鱼生产的烤肉烤肉的理化和微生物学特性以及腌制，烹饪和不同存储温度对这些理化和微生物学特性的影响的第一篇论文

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