Suleyman Demirel University, Faculty of Engineering, Department of Food Engineering, 32260 Isparta, Turkey.
Nevsehir Hacı Bektas Veli University, Faculty of Engineering and Architecture, Department of Food Engineering, 50300, Nevsehir, Turkey.
Meat Sci. 2017 Sep;131:18-24. doi: 10.1016/j.meatsci.2017.04.020. Epub 2017 Apr 21.
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).
本研究旨在探讨用酶法酯交换棕榈仁油（IPKO）替代牛肉脂肪对苏库克（土耳其干发酵香肠）品质特性和贮藏稳定性的影响。在苏库克加工过程中，部分（25%、50%、75%）和完全（100%）用 IPKO 替代添加的牛肉脂肪。研究结果表明，用 IPKO 替代牛肉脂肪会导致苏库克中辛酸、癸酸、月桂酸和肉豆蔻酸的浓度显著增加，而硬脂酸、油酸和亚油酸的浓度降低（P<0.05）。尽管用 IPKO 替代不会影响苏库克面团的 TBARS，但与对照相比，用 IPKO 生产的苏库克在贮藏期末的 TBARS 值略高（P<0.05）。用 IPKO 替代会降低苏库克的硬度、胶粘性和咀嚼性（P<0.05）。用 IPKO 替代会增加苏库克在发酵结束时的水分、a和 b值，降低蛋白质、脂肪和 pH 值（P<0.05）。
