Replacement of beef fat in Frankfurters by interesterified palm, cottonseed and olive oils


Vural H., Javidipour I.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, vol.214, no.6, pp.465-468, 2002 (Peer-Reviewed Journal) identifier identifier

  • Publication Type: Article / Article
  • Volume: 214 Issue: 6
  • Publication Date: 2002
  • Doi Number: 10.1007/s00217-002-0502-5
  • Journal Name: EUROPEAN FOOD RESEARCH AND TECHNOLOGY
  • Journal Indexes: Science Citation Index Expanded, Scopus
  • Page Numbers: pp.465-468

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.