Effect of Replacing Beef Fat with Poppy Seed Oil on Quality of Turkish Sucuk

被引：5
作者：
Gok, Veil [1 ]
机构：
[1] Afyon Kocatepe Univ, Fac Engn, Dept Food Engn, TR-03200 Afyonkara Hisar, Turkey
来源：
KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES | 2015年 / 35卷 / 02期
关键词：
poppy seed oil; turkish sucuk; fat replacer; cholesterol reduction; polyunsaturated fatty acids; OLIVE OIL; PORK BACKFAT; OXIDATIVE STABILITY; HAZELNUT OIL; ACID; MEAT; L;
D O I：
10.5851/kosfa.2015.35.2.240
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Sucuk is the most popular dry-fermented meat product. Sucuk has a relatively high fat. Poppy seed oil as animal fat replacer was used in Turkish sucuk and effects of its use on sucuk quality were investigated. There was a significant (p<0.5) treatment x ripening time interaction for moisture, pH (p<0.05) and 2-thiobarbituric acid reactive substances (TBARS) values (p<0.01). Increasing poppy seed oil level decreased (p<0.05) TBARS values. Addition of poppy seed oil to the sucuks had a significant effect (p<0.01) on hardness, cohesiveness, gumminess, chewiness and springiness values. Cholesterol content of sucuks decreased (p<0.05) with poppy seed oil addition. Using pre-emulsified poppy seed oil as partial fat replacer in Turkish sucuk decreased cholesterol and saturated fatty acid content, but increased polyunsaturated fatty acids. Poppy seed oil as partial animal fat replacer in Turkish sucuk may have significant health benefits.
引用
收藏
页码：240 / 247
页数：8
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