Properties of Low-Fat Frankfurters Containing Monounsaturated and Omega-3 Polyunsaturated Oils |
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| Authors: | J PARK KS RHEE JT KEETON KC RHEE |
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| Affiliation: | Authors Park, K.S. Rhee, and Keeton are with the Meats &Muscle Biology Section, Dept. of Animal Science, Texas A&M Univ. College Station, TX 77843;Food Protein Research &Development Center, Texas A&M Univ. |
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| Abstract: | Properties of low-fat (<18%) frankfurters containing high-oleic acid sunflower oil (HOSO) and fish oil were studied. Replacement of animal fats by the oils had little effect on emulsion stability. Frankfurters with 5% fish oil had very low sensory scores due to undesirable fish flavor. Incorporation of maximum amounts of HOSO into low-fat beef/pork and all-beef frankfurters increased oleic acid by 34% and 62%, respectively, and the monounsaturated/saturated fatty acid ratio by 178% and 468%, respectively, compared to a regular (30% fat) product containing only animal fats. Sensory evaluation and instrumental texture profile analysis showed that the reduction in total fat caused texture problems, especially increased firmness and springiness and decreased juiciness. |
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