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Traditional kokorec, which is one of the products of offal (edible by-products) and consumed enthusiastically in Turkey, is produced from fresh and washed lamb and calf small intestines. Some health risks can occur unless hygiene and sanitation rules are followed and proper cooking procedures are applied during the production process of kokorec. One of the most important among these risks is the microbial origin hazard and another is the formation of polycyclic aromatic hydrocarbons. In this study, the aim was to determine the concentrations of eight polycyclic aromatic hydrocarbons formed during the cooking of kokorec produced from beef and lamb small intestines by adding various animal fats. Polycyclic aromatic hydrocarbonformation was specified in ready-to-consume kokorec samples in which eight polycyclic aromatic hydrocarbon concentrations varied between 3.07 and 40.11 µg/kg. The consumption of lamb kokorec could be recommended to consumers because its average total eight polycyclic aromatic hydrocarbon concentration was lower than that of beef kokorec. ARTICLE HISTORY

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Transglutaminase is an enzyme that changes protein structure by the way of catalization of amine incorporation, deamidation, and formation of deamidation in different proteins (Ceyhun Sezgin & Yönet Eren, 2018; Motoki & Seguro, 1998). Transglutaminase provides the formation of high molecular weight polymers by forming covalent cross-links between lysine and glutamine (Ceyhun Sezgin & Yönet Eren, 2018). It has attracted attention in the food industry with these features in recent years (Chanarat & Benjakul, 2013). This enzyme can be used in a wide range of foods such as meat, meat products, seafood, surimi, noodles, pasta, dairy products, and baked goods (Kuraishi, Yamazaki, & Susa, 2001; Uran, Aksu, Yılmaz, & Durak, 2013). However, the main usage of the transglutaminase enzyme in the industry is restructured meat products (Gaspar & de Góes-Favoni, 2015), and meat rich in lysine and glutamine is a good substrate for this enzyme (Li, Xiong, & Chen, 2013).