Replacement of Beef Fat in Frankfurters by Interesterified Palm, Cottonseed and Olive Oils
| dc.authorscopusid | 7003556598 | |
| dc.authorscopusid | 6505837819 | |
| dc.authorwosid | Javidipour, Issa/Abg-6466-2021 | |
| dc.contributor.author | Vural, H | |
| dc.contributor.author | Javidipour, I | |
| dc.date.accessioned | 2025-05-10T17:38:00Z | |
| dc.date.available | 2025-05-10T17:38:00Z | |
| 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; Yuzuncu Yil Univ, Fac Agr, Dept Food Engn, TR-65080 Van, Turkey | en_US |
| dc.description.abstract | Three interesterified vegetable oils (IVOs) prepared from palm, cottonseed, and olive oil, respectively, have been studied for application to Frankfurters. Beef fat (10%) was replaced by one of the IVOs at 20, 60 or 100%. Fatty acid composition of the lipid fraction in the Frankfurters and saturated/unsaturated ratios were established for all batches, We found that total or partial replacement of beef fat by IVOs did not lead to significant changes in appearance, colour, texture, flavour or sensory score. We conclude that IVOs may be successfully applied as beef fat substitutes in Frankfurters. | en_US |
| dc.description.woscitationindex | Science Citation Index Expanded | |
| dc.identifier.doi | 10.1007/s00217-002-0502-5 | |
| dc.identifier.endpage | 468 | en_US |
| dc.identifier.issn | 1438-2377 | |
| dc.identifier.issn | 1438-2385 | |
| dc.identifier.issue | 6 | en_US |
| dc.identifier.scopus | 2-s2.0-0942269305 | |
| dc.identifier.scopusquality | Q2 | |
| dc.identifier.startpage | 465 | en_US |
| dc.identifier.uri | https://doi.org/10.1007/s00217-002-0502-5 | |
| dc.identifier.uri | https://hdl.handle.net/20.500.14720/14552 | |
| dc.identifier.volume | 214 | en_US |
| dc.identifier.wos | WOS:000176728100003 | |
| dc.identifier.wosquality | Q2 | |
| dc.language.iso | en | en_US |
| dc.publisher | Springer | 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 | Frankfurters | en_US |
| dc.subject | Interesterification | en_US |
| dc.subject | Palm Oil | en_US |
| dc.subject | Cottonseed Oil | en_US |
| dc.subject | Olive Oil | en_US |
| dc.title | Replacement of Beef Fat in Frankfurters by Interesterified Palm, Cottonseed and Olive Oils | en_US |
| dc.type | Article | en_US |