Potential use of interesterified palm kernel oil to replace animal fat in frankfurters
MEAT SCIENCE, cilt.148, ss.206-212, 2019 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 148
- Basım Tarihi: 2019
- Doi Numarası: 10.1016/j.meatsci.2018.08.024
- Dergi Adı: MEAT SCIENCE
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
- Sayfa Sayıları: ss.206-212
- Anahtar Kelimeler: Frankfurter, Interesterified palm kernel oil, Fatty acid composition, SUGAR-BEET FIBER, QUALITY CHARACTERISTICS, PORK BACKFAT, STRUCTURED LIPIDS, VEGETABLE-OILS, OLIVE OIL, ACID-COMPOSITION, MEAT-PRODUCTS, PLANT OILS, BODY-FAT
- Süleyman Demirel Üniversitesi Adresli: Evet
Özet
The aim of the study was to investigate the effects of replacing beef fat with interesterified palm kernel oil (IPKO) on the quality characteristics and storage stability of frankfurters. Five treatment groups were: control (C) and four levels of IPKO replacements; 25, 50, 75 and 100%. Study results revealed that replacement of beef fat with IPKO resulted in a significant increase in caprylic (C8:0), capric (C10:0), lauric (C12:0) and miristic acid (C14:0) levels and a decrease in palmitic (C16:0), palmitoleic (C16:1), stearic (C18:0) and oleic acid (C18:1) levels in frankfurters (P < 0.05). Higher TBARS values were determined in frankfurters manufactured with IPKO compared to the control group after the manufacturing and storage periods (P < 0.05). A 75% and 100% beef fat replacement with IPKO had significantly lower hardness values compared to the other groups (P < 0.05). The use of IPKO increased pH in frankfurters (P < 0.05). However, replacing beef fat with IPKO did not affect moisture, fat, protein, ash contents and sensory properties.