Effects of replacement of beef fat with interesterified palm kernel oil on the quality characteristics of Turkish dry-fermented sausage

The objective of this study was to investigate the effects of replacing beef fat with enzymatic interesterified palm kernel oil (IPKO) on the quality characteristics and storage stability of sucuk (Turkish dry-fermented sausage). The partial (25, 50, 75%) and complete (100%) replacement of added bee...

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Veröffentlicht in:	Meat science 2017-09, Vol.131, p.18-24
Hauptverfasser:	Kılıç, Birol, Özer, Cem Okan
Format:	Artikel
Sprache:	eng
Schlagworte:	Animals Cattle Dietary Fats Fatty acid composition Fatty Acids - analysis Fermentation Food Handling Food Storage Hydrogen-Ion Concentration Interesterified palm kernel oil Meat Products - analysis Plant Oils Sucuk Thiobarbituric Acid Reactive Substances - analysis Turkey
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Beschreibung
Zusammenfassung:	The objective of this study was to investigate the effects of replacing beef fat with enzymatic interesterified palm kernel oil (IPKO) on the quality characteristics and storage stability of sucuk (Turkish dry-fermented sausage). The partial (25, 50, 75%) and complete (100%) replacement of added beef fat with IPKO were carried out during sucuk processing. According to the study results, replacement of beef fat with IPKO resulted in significant increase in the concentrations of caprylic, capric, lauric and mryistic acid and decrease in the concentrations of stearic, oleic and linoleic acid in sucuk (P
ISSN:	0309-1740 1873-4138
DOI:	10.1016/j.meatsci.2017.04.020