Effect of replacing beef fat and tail fat with interesterified plant oil on quality characteristics of Turkish semi-dry fermented sausages

Vural H.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, cilt.217, sa.2, ss.100-103, 2003 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 217 Sayı: 2
  • Basım Tarihi: 2003
  • Doi Numarası: 10.1007/s00217-003-0727-y
  • Dergi Adı: EUROPEAN FOOD RESEARCH AND TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.100-103
  • Hacettepe Üniversitesi Adresli: Evet

Özet

Seven treatments of Turkish semi-dry fermented sausage were manufactured by replacing 0, 20, 60 and 100% of beef fat and tail fat by interesterified palm (IPaO) and cottonseed oils (ICO). pH, fat and moisture content, penetrometer value and fatty acid composition as well as sensory attributes were determined for each formulation. Addition of interesterified plant oils (IPOs) was found to significantly affect the miristic, palmitic, palmitoleic, stearic, oleic, linoleic acid content and also saturated to unsaturated (SFA/UFA), polyunsaturated to saturated (PUFA/SFA) ratios of treatments (p<0.05), however no significant change in the miristoleic acid content was recorded (p>0.05). Sensory evaluation indicated that control sausages had the highest sensory scores. However the sausages produced with IPOs were also acceptable. Therefore, further research is needed to improve the sensory attributes of these products, particularly their flavour.