title: Effects of incorporation of interesterified plant oils on quality and fatty acid composition of Turkish-type salami.
abstract: Application of interesterified plant oils (IPOs) prepared from palm, cottonseed and olive oil (IPaO, ICO and IOO, respectively) have been studied in Turkish-type salamis. Beef fat (10%) was replaced by one of the IPOs for 20, 60 or 100%. Incorporation of IPO was well reflected in fatty acid composition and saturated fatty acids/unsaturated fatty acids (SFA/UFA) ratios of the lipid fraction of all batches. Significant differences in appearance, color, texture, flavour or total score were not found among the control and Turkish-type salamis with different types and levels of IPO. We conclude that IPOs may be successfully applied as beef fat substitutes in Turkish-type salami.
authors.affiliation: University of Yüzüncü Yil, Faculty of Agriculture, Department of Food Engineering, Van, Turkey.
authors.forename: Issa
authors.initials: I
authors.lastname: Javidipour
authors.forename: Halil
authors.initials: H
authors.lastname: Vural
mesh_terms: D003258:Consumer Behavior; D004951:Esterification; D005227:Fatty Acids / Q000032:analysis*; D005231:Fatty Acids, Unsaturated / Q000032:analysis; D005524:Food Technology; D006801:Humans; D008461:Meat Products / Q000032:analysis* / Q000592:standards*; D010938:Plant Oils / Q000737:chemistry / Q000378:metabolism*; D013649:Taste
chemical_list: D005227:Fatty Acids; D005231:Fatty Acids, Unsaturated; D010938:Plant Oils