Determination of some physicochemical changes in the kavurma production process

This study aimed to determine the changes in lipid-protein oxidation levels occurring during the kavurma production process. For this purpose, samples were used that were raw and cooked at 100°C for 30, 60, 90 and 120 minutes. In the mentioned samples, changes in TBARS, peroxide, p-anisidine, free fatty acid, carbonyl and S-H group contents, as well as protein solubility, were determined. The research found that there was a significant increase (p<0.05) in TBARS values within the first 30 minutes, followed by a decrease. As the cooking time increased, a significant increase (p<0.05) was observed in carbonyl content, preoxide, p-anisidine and free fatty acid values, while a decrease was detected in S-H group contents. From the protein solubility values, it was found that as the processing time increased, ionic and hydrogen bonds, as well as hydrophobic interactions, decreased, while disulfide bonds increased significantly (p<0.05). Keywords: Kavurma, Lipid oxidation, Protein oxidation, Protein solubility, S-H group conten