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

Vural H., Javidipour I.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, cilt.214, sa.6, ss.465-468, 2002 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 214 Sayı: 6
  • Basım Tarihi: 2002
  • Doi Numarası: 10.1007/s00217-002-0502-5
  • Dergi Adı: EUROPEAN FOOD RESEARCH AND TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.465-468
  • Hacettepe Üniversitesi Adresli: Evet

Özet

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.