Effects of interesterified vegetable oils and sugarbeet fiber on the quality of frankfurters

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dc.authorwosidJAVIDIPOUR, Issa/ABG-6466-2021
dc.contributor.authorVural, H
dc.contributor.authorJavidipour, I
dc.contributor.authorOzbas, OO
dc.date.accessioned2024-08-04T20:13:38Z
dc.date.available2024-08-04T20:13:38Z
dc.date.issued2004
dc.departmentİnönü Üniversitesien_US
dc.description.abstractThe effects of interesterified vegetable oils (IVOs) prepared from palm, cottonseed and olive oil, respectively, and sugarbeet fiber (SBF) on quality of frankfurters have been studied. Beef fat (10%) was replaced by one of the IVOs for 60% and 100%. Incorporation of IVOs in frankfurters improved the nutritional content of product due to altering the fatty acid composition. The oleic acid content of frankfurters increased from 28.76% to 45.57% and 47.15% as the interesterified palm oil (IPO) and interesterified olive oil (100) contents increased from 0% to 10% and 6%, respectively. The linoleic acid contents of 6% and 10% interesterified cottonseed oil (ICO) added frankfurters were, respectively, 10- and 19.6-fold higher than treatments without ICO. Addition of SBF (<425 mum size and 1% level) significantly increased (p < 0.05) the total dietary fiber content and water-holding capacity (WHC) of frankfurters. Incorporation of IVOs and SBF did not lead to significant changes in appearance, colour, texture, flavour or sensory scores. It is concluded that IVOs and SBF may be successfully applied as beef fat substitute in frankfurters since this combination offset some of the changes brought about by beef fat replacement. (C) 2003 Elsevier Ltd. All rights reserved.en_US
dc.identifier.doi10.1016/j.meatsci.2003.09.006
dc.identifier.endpage72en_US
dc.identifier.issn0309-1740
dc.identifier.issn1873-4138
dc.identifier.issue1en_US
dc.identifier.pmid22061117en_US
dc.identifier.scopus2-s2.0-0942289641en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage65en_US
dc.identifier.urihttps://doi.org/10.1016/j.meatsci.2003.09.006
dc.identifier.urihttps://hdl.handle.net/11616/93747
dc.identifier.volume67en_US
dc.identifier.wosWOS:000220008600009en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherElsevier Sci Ltden_US
dc.relation.ispartofMeat Scienceen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectfrankfurtersen_US
dc.subjectinteresterificationen_US
dc.subjectpalm oilen_US
dc.subjectcottonseed oilen_US
dc.subjectolive oilen_US
dc.subjectsugarbeet fiberen_US
dc.titleEffects of interesterified vegetable oils and sugarbeet fiber on the quality of frankfurtersen_US
dc.typeArticleen_US

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