Determination of some changes occuring in lipid fractions of some meat products during thermal process

The aim of this study was to determine the changes occurring in the lipid fractions of Adana Kebab, meat ball, meat doner and chicken doner samples produced traditionally depending on the cooking process. The lipids were extracted by Folch extraction before and after thermal process. The oxidation level of the samples was followed by measuruing conjugated diene, peroxide and thiobarbutiric acid values, and hexanal (SPME-GC-MS). Fatty acid composition including trans fatty acids were determined by GC-FID.Based on the outcomes of the study, the effect of cooking on the oxidative stability of the samples was found to be dependent on the degree of thermal process and the formulations of the samples. Fatty acid compositions of the Adana Kebab and the meat ball samples did not change under coal fire cooking condition with the exception of the one Adana Kebab sample. On the other hand, a significant change was observed in fatty acid profile (especially major fatty acids) of the lipid fraction of meat and chicken doners which were cooked with direct gas fire. Depending on the high temperature applied during cooking, the trans fatty acid percentage increased in chicken doner samples. On the contrary, the trans fatty acid level decreased due to the reduction in the level of vaccenic acid in meat doner.