Effects of ultrasound application on sensory and textural characteristics of Turkish döner kebab with varying marination durations

One of the most popular and preferred meat dishes in traditional Turkish cuisine is the Döner kebab. It was planned to improve the sensory properties of Döner kebabs and shorten the marinating time in this study. In the study, Ağrı Yaprak Döner with geographical indication was selected as a Döner kebab sample. As part of the study, a control Döner kebab sample was marinated with traditional methods for 72 h. Furthermore, three Döner kebab samples were subjected to ultrasonication and vacuum for 30, 60, and 90 min to evaluate their sensory differences. To obtain data for this study, texture profile analysis (TPA) was performed on Döner kebab samples. Also, a sensory analysis was conducted with 15 semi-trained panellists to determine the appearance, colour, odour, flavour, texture, and overall acceptance of the Döner kebab. According to the results of the study, the 60-minute ultrasound processed Döner kebab (UPD60) sample received the highest scores in terms of appearance and odour, whereas the 90-minute ultrasound processed sample (UPD90) was most preferred for colour and texture. For flavour, both the control and UPD60 samples achieved the highest ratings, while the UPD90 sample also showed relatively high scores. In terms of overall acceptance, the UPD90 sample exhibited the most favourable evaluation. Overall, ultrasonication, particularly at 90 min, was found to enhance the sensory attributes of Döner kebab compared to the control sample. In ultrasonicated Döner samples compared to the control sample TPA significantly enhanced the hardness, chewiness, and gumminess properties (p < 0.05). Although springiness, cohesiveness and resilience properties showed improvement compared to the control sample, the difference was not statistically significant (p < 0.05). In accordance with the results of the sensory analysis and the texture profile analysis, ultrasonication is likely to significantly shorten the marinating time while improving the sensory properties of the Döner kebab, making it the preferred method. © 2025 Elsevier B.V.