Abstract

The purpose of this research was to determine the effectiveness of textured soy protein, tomato pulp and their combination on inhibition of lipid oxidation which affects the shelf life of meat products. In addition, microbiological, chemical, textural and sensory properties of döner kebab were determined in this study. According to the results of the study, cooking loss significantly decreased in döner kebab by using combination of textured soy protein and tomato pulp (P < 0.05). It was determined that using tomato pulp was effective for controlling lipid oxidation in döner kebab during 10 days of storage at 4°C compared to other treatments (P < 0.05). The results show that using textured soy protein with or without tomato pulp have effect on oxidation, pH, color values, texture, color intensity, firmness, juiciness and flavor properties of döner kebab compared tothe control group. Although, all of döner kebab groups received high scores for the overall acceptability, döner kebabs manufactured with textured soy protein were the most preferred döner kebab group in terms of taste (P < 0.05).

Key words: Döner kebab, soy protein, tomato pulp.