Effects of Incorporation of Interesterified Plant Oils on Quality and Fatty Acid Composition of Turkish-Type Salami
No Thumbnail Available
Date
2002
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
Wiley-v C H verlag Gmbh
Abstract
Application of interesterified plant oils (IPOs) prepared from palm, cottonseed and olive oil (IPaO, ICO and IOO, respectively) have been studied in Turkish-type salamis. Beef fat (10%) was replaced by one of the IPOs for 20, 60 or 100%. Incorporation of IPO was well reflected in fatty acid composition and saturated fatty acids/unsaturated fatty acids (SFA/UFA) ratios of the lipid fraction of all batches. Significant differences in appearance, color, texture, flavour or total score were not found among the control and Turkish-type salamis with different types and levels of IPO. We conclude that IPOs may be successfully applied as beef fat substitutes in Turkish-type salami.
Description
Keywords
Cottonseed Oil, Interesterification, Olive Oil, Palm Oil, Turkish-Type Salami
Turkish CoHE Thesis Center URL
WoS Q
N/A
Scopus Q
N/A
Source
Volume
46
Issue
6
Start Page
404
End Page
407