Javidipour, IVural, H2025-05-102025-05-1020020027-769X10.1002/1521-3803(20021101)46:6<4042-s2.0-11244334178https://doi.org/10.1002/1521-3803(20021101)46:6<404https://hdl.handle.net/20.500.14720/8560Application 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.eninfo:eu-repo/semantics/closedAccessCottonseed OilInteresterificationOlive OilPalm OilTurkish-Type SalamiArticle466N/AN/A40440712577588WOS:000180084900006