Potential use of interesterified palm kernel oil to replace animal fat in frankfurters

• Published in: Meat science Vol. 148; pp. 206 - 212
• Main Authors: Kılıç, Birol, Özer, Cem Okan
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 01.02.2019
• Subjects: Animals; Cattle; Esterification; Fat Substitutes; Fatty acid composition; Fatty Acids - analysis; Female; Frankfurter; Humans; Interesterified palm kernel oil; Male; Meat Products - analysis; Odorants; Plant Oils; Taste; Thiobarbituric Acid Reactive Substances - analysis; Fatty acid composition; Interesterified palm kernel oil; Frankfurter
• ISSN: 0309-1740; 1873-4138
• DOI: 10.1016/j.meatsci.2018.08.024

The aim of the study was to investigate the effects of replacing beef fat with interesterified palm kernel oil (IPKO) on the quality characteristics and storage stability of frankfurters. Five treatment groups were: control (C) and four levels of IPKO replacements; 25, 50, 75 and 100%. Study results revealed that replacement of beef fat with IPKO resulted in a significant increase in caprylic (C8:0), capric (C10:0), lauric (C12:0) and miristic acid (C14:0) levels and a decrease in palmitic (C16:0), palmitoleic (C16:1), stearic (C18:0) and oleic acid (C18:1) levels in frankfurters (P < 0.05). Higher TBARS values were determined in frankfurters manufactured with IPKO compared to the control group after the manufacturing and storage periods (P < 0.05). A 75% and 100% beef fat replacement with IPKO had significantly lower hardness values compared to the other groups (P < 0.05). The use of IPKO increased pH in frankfurters (P < 0.05). However, replacing beef fat with IPKO did not affect moisture, fat, protein, ash contents and sensory properties. •Replacing beef fat with IPKO improved fatty acid profile of frankfurters.•Oxidative stability of frankfurters negatively affected by IPKO incorporation.•The use of IPKO caused the textural problems of frankfurters.