Furosine and Nε-carboxymethyl-lysine in cooked meat product (kavurma): Effects of salt and fat levels during storage

The aim of the study was to determine the effects of different salt (1%, 1.5% and 2%) and fat (10%, 15% and 20%) levels on the content of furosine and Nε-carboxymethyl-lysine (CML) of kavurma (an uncured-cooked meat product) during the storage time (6 months at 4 °C under vacuum packaging). The increasing salt levels caused an increase in TBARS value. Kavurma with 10% fat showed the lowest mean value for TBARS. The furosine content increased with increasing storage time. At the end of storage, however, furosine content was not affected by the salt level. Kavurma with 20% fat had a higher mean furosine content than 10% fat level at 6th months. The salt level had no significant effect on CML in kavurma, while the interaction of fat level x storage time was significant. After 4 and 6 months of storage, CML content was not affected by the fat level. •The storage time had a very significant effect on furosine content of kavurma.•The salt levels of 1.5% and 2% showed a higher mean furosine content than the 1% salt level.•The salt level had no significant effect on the CML formation.•CML content was not affected by the fat level in the 4th and 6th months.