Low-fat Frankfurters with Elevated Levels of Water and Oleic Acid

The effects of simultaneous incorporation of maximum allowable levels of water and high-oleic sunflower oil (HOSO) on frankfurter properties were investigated. The formulation changes generally had little effect on processing yield. Frankfurters formulated with HOSO were 180-241% higher in the ratio of total monounsaturated fatty acids to total saturated fatty acids when compared to control products with similar total fat levels. Consumer-panel sensory data and instrumental texture profile data indicated that low-fat (14-16%), high-water, HOSO frankfurters- were as acceptable as control frankfurters with 28% fat (all-animal fat) and did not have the texture problems observed previously with low-fat, HOSO frankfurters without extra added water.