Investigation of some changes occurring in the lipid fraction of chicken döner kebab during cooking

In this study, the change in lipid fraction due to heat treatment applied during chicken döner kebab production was investigated. In order to determine the oxidation levels of the lipid fraction extracted from the samples taken before and during the heat treatment, the conjugated diene value, specific absorbance values (K232 and K270), peroxide value, thiobarbituric acid value (TBA), free fatty acid amount and polymer triglyceride amount were determined. In addition, free and ester-bound monochloropropanediol (MCPD) levels in extracted lipid fraction and defatted chicken meat samples, and color (L*, a*, b*, C*, h) values and acrylamide levels of chicken meat samples were determined. According to the results, the maximum center and surface temperatures of the chicken döner kebab during cooking were 10.6 °C and 80.3 °C, respectively. During cooking, L* values of döner kebab samples were increased while a* values decreased. As the moisture content of the döner kebab samples decreased with cooking, the oil amounts increased. The free fatty acid contents of the oils extracted from the cooked döner kebab samples were 1.33-2.06%; peroxide values 1.0-3.9 mesh O2/kg; K232 values 1.75-5.79; K270 values 0.18-3.33; TBA values 1.27-2.87 mg MA/kg; polar material contents 7.30-9.77% and polymer triglyceride contents were determined as 0.024-0.031 g/100 g. C16:0, C16:1, C18:0, C18:1c, C18:2 and C18:3 ratios of raw and cooked döner kebab samples were respectively 19.90% and 19.07; 3.12% and 2.60; 5.28% and 5.71; 32.32% and 31.86; 34.89% and 36.43 and 3.16% and 3.00 respectively. As the amount of ester 3-MCPD increased with cooking process, free 3-MCPD levels decreased. The acrylamide content of the döner kebab samples was below the detection limit. As a result, since the cooking process was carried out at low temperatures, the amount of free and ester-bound 3-MCPD and lipid oxidation products was low. It was determined that chicken döner kebab had no risk for acrylamide.