Effect of microbial transglutaminase, sodium caseinate and non-fat dry milk on quality of salt-free, low fat turkey döner kebab

Effects of microbial transglutaminase (MTGase) and its combinations with sodium caseinate (SC) or non-fat dry milk (NFDM) on quality of salt-free, low fat turkey döner kebab were investigated. The purpose of this study was to prevent quality deteriorations (e.g. cooking loss, textural problems) caused by a lack of salt in the product. The results of this study indicated that the use of MTGase can minimize textural quality loss caused by a lack of salt in turkey döner manufacture (p < 0.05). When the enzyme was combined with SC, or NFDM, its effect on texture was enhanced (p < 0.05) and improved cooking yield, moisture and sensory properties compared to the corresponding control manufactured without the enzyme, salt, SC and NFDM. (p < 0.05), however, there was no significant effect on pH and color As a result, the possible quality problems which may occur in salt free, low fat turkey döner can be overcome by the use of combinations of MTGase with SC or NFDM.