Utilization of interesterified oil blends in the production of frankfurters


OEZVURAL E. B. , VURAL H.

MEAT SCIENCE, cilt.78, ss.211-216, 2008 (SCI İndekslerine Giren Dergi) identifier identifier identifier

  • Cilt numarası: 78 Konu: 3
  • Basım Tarihi: 2008
  • Doi Numarası: 10.1016/j.meatsci.2007.06.012
  • Dergi Adı: MEAT SCIENCE
  • Sayfa Sayıları: ss.211-216

Özet

Ten treatments of frankfurters were produced with interesterified oil and oil blends (palm oil, palm stearin, cottonseed oil, hazelnut oil and their mixtures) and were compared to control, produced with all animal fat. Addition of interesterified oil and oil blends affected (p < 0.05) the moisture and fat content and pH values of frankfurters. According to the colour measurements, the brightness value (L*) of most: of the samples with interesterified oil and oil blends were higher (p < 0.05) than the control. The fatty acid composition of frankfurters was modified. The PUFA/SFA values of frankfurters were increased due to the presence of interesterified oil and oil blends in the formulation. Frankfurters with 100% interesterified cottonseed oil or with interesterified oil blends with 66.6% and 83.4% cottonseed oil had PUFA/SFA ratio higher than 0.4 and are considered better than all others from the health point of view. Frankfurters produced with 100% interesterified cottonseed and hazelnut oil or with interesterified hazelnut oil blends had the same (p > 0.05) scores for sensory attributes with the control, while all other treatments were also acceptable. (c) 2007 Elsevier Ltd. All rights reserved.