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.

该研究的目的是研究用酯交换的棕榈仁油（IPKO）代替牛肉脂肪对法兰克福香肠的品质特性和储存稳定性的影响。五个治疗组为：对照组（C）和四个级别的IPKO替代；25％，50％，75％和100％。研究结果表明，用IPKO代替牛肉脂肪会导致辛酸（C8：0），癸酸（C10：0），月桂酸（C12：0）和三聚酸（C14：0）含量显着增加，棕榈酸降低法兰克福香肠中的（C16：0），棕榈油酸（C16：1），硬脂酸（C18：0）和油酸（C18：1）水平（P  <0.05）。在制造和储存期后，与对照组相比，用IPKO制造的法兰克福香肠的TBARS值更高（P  < 0.05）。与其他组相比，用IPKO替代75％和100％的牛肉脂肪具有明显更低的硬度值（P  <  0.05）。使用IPKO可提高法兰克福香肠的pH值（P  <  0.05）。但是，用IPKO代替牛肉脂肪不会影响水分，脂肪，蛋白质，灰分和感官特性。