Effects of Incorporation of Interesterified Plant Oils on Quality and Fatty Acid Composition of Turkish-Type Salami
| dc.authorscopusid | 6505837819 | |
| dc.authorscopusid | 7003556598 | |
| dc.authorwosid | Javidipour, Issa/Abg-6466-2021 | |
| dc.contributor.author | Javidipour, I | |
| dc.contributor.author | Vural, H | |
| dc.date.accessioned | 2025-05-10T17:15:12Z | |
| dc.date.available | 2025-05-10T17:15:12Z | |
| dc.date.issued | 2002 | |
| dc.department | T.C. Van Yüzüncü Yıl Üniversitesi | en_US |
| dc.department-temp | Hacettepe Univ, Fac Engn, Dept Food Engn, TR-06532 Ankara, Turkey; Univ Yuzuncii Yil, Fac Agr, Dept Food Engn, Van, Turkey | en_US |
| dc.description.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. | en_US |
| dc.description.woscitationindex | Science Citation Index Expanded | |
| dc.identifier.doi | 10.1002/1521-3803(20021101)46:6<404 | |
| dc.identifier.endpage | 407 | en_US |
| dc.identifier.issn | 0027-769X | |
| dc.identifier.issue | 6 | en_US |
| dc.identifier.pmid | 12577588 | |
| dc.identifier.scopus | 2-s2.0-11244334178 | |
| dc.identifier.scopusquality | N/A | |
| dc.identifier.startpage | 404 | en_US |
| dc.identifier.uri | https://doi.org/10.1002/1521-3803(20021101)46:6<404 | |
| dc.identifier.uri | https://hdl.handle.net/20.500.14720/8560 | |
| dc.identifier.volume | 46 | en_US |
| dc.identifier.wos | WOS:000180084900006 | |
| dc.identifier.wosquality | N/A | |
| dc.language.iso | en | en_US |
| dc.publisher | Wiley-v C H verlag Gmbh | en_US |
| dc.relation.publicationcategory | Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı | en_US |
| dc.rights | info:eu-repo/semantics/closedAccess | en_US |
| dc.subject | Cottonseed Oil | en_US |
| dc.subject | Interesterification | en_US |
| dc.subject | Olive Oil | en_US |
| dc.subject | Palm Oil | en_US |
| dc.subject | Turkish-Type Salami | en_US |
| dc.title | Effects of Incorporation of Interesterified Plant Oils on Quality and Fatty Acid Composition of Turkish-Type Salami | en_US |
| dc.type | Article | en_US |