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Effects of interesterified vegetable oils and sugar beet fibre on the quality of Turkish‐type salami
Author(s) -
Javidipour Issa,
Vural Halil,
Özbaş Özen Ö.,
Tekin Aziz
Publication year - 2005
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2004.00928.x
Subject(s) - food science , chemistry , interesterified fat , cottonseed , fat substitute , composition (language) , flavour , dietary fibre , sugar beet , sugar , fatty acid , cottonseed oil , biochemistry , agronomy , biology , lipase , linguistics , philosophy , enzyme
Summary Turkish‐type salami is an emulsion type product that is only shelf stable at chilling temperature. The use of three interesterified vegetable oils (IVOs) prepared from either palm, cottonseed or olive oil (IPO, ICO and IOO, respectively) together with 2% sugar beet fibre (SBF) (<425 μ m) was studied in the production of Turkish‐type salami. These compounds were used to modify the fatty acid composition and increase the dietary fibre content of the traditional product. Beef fat (10%) was replaced by one of the IVOs at either 60 or 100%. The addition of SBF significantly increased ( P < 0.05) the total dietary fibre content and water‐holding capacity of salamis. Incorporation of IVOs improved the nutritional content of the product because it altered the fatty acid composition. It was found that total or partial replacement of beef fat by IVOs, as well as the presence of 2% SBF, did not lead to significant changes in appearance, colour, texture, flavour or sensory score. The use of IVO and SBF as fat substitutes could be used to obtain a low fat product with high dietary fibre and a modified fatty acid composition.