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

• Published in: Meat science Vol. 131; pp. 18 - 24
• Main Authors: Kılıç, Birol, Özer, Cem Okan
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 01.09.2017
• Subjects: 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; Turkey; Fatty acid composition; Interesterified palm kernel oil; Sucuk
• ISSN: 0309-1740; 1873-4138
• DOI: 10.1016/j.meatsci.2017.04.020

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<0.05). Even though replacement with IPKO did not affect TBARS of sucuk dough, a slightly higher TBARS values were determined in sucuk manufactured with IPKO at the end of storage compared to control (P<0.05). Hardness, gumminess and chewiness values of sucuks were decreased with IPKO replacement (P<0.05). Replacement with IPKO increased moisture and a* and b*, decreased protein, fat and pH in sucuks at the end of fermentation (P<0.05). •Effect of replacing beef fat with interesterified palm kernel oil (IPKO) on the quality of sucuk was determined.•Replacing beef fat with IPKO improved fatty acid profile of sucuk.•Oxidative stability of sucuk was not affected by IPKO incorporation.•The use of IPKO caused the reduction in some textural properties of sucuk.•The use of IPKO can be a strategy to improve nutritional quality of sucuk.