Vegetable Oils Replace Pork Backfat for Low-Fat Frankfurters |
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Authors: | E.D. PANERAS J.G. BLOUKAS |
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Affiliation: | The authors are affiliated with the Dept. of Food Science and Technology, Faculty of Agriculture, Aristoteles University of Thessaloniki, GR 540 06, Thessaloniki, Greece. |
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Abstract: | Low-fat frankfurters (10% fat, 12.5% protein) with olive, corn, sunflower or soybean oils, compared to control (29.1% animal fat, 10.4% protein) had 67% lower total fat, 40–45% lower saturated fatty acids, 50–53% lower calories, reduced cholesterol and 20% higher meat protein. Although they had darker red color they were 6–7.2% lower in processing yield and had higher purge accumulation, were firmer and less juicy. The type oil had no effect (P>0.05) on these characteristics but affected fatty acid composition. Frankfurters with olive oil had 41.8% higher monounsaturated fatty acids and those with seed oils 5–7 times higher polyunsaturated fatty acids. Soybean oil increased lin-olenic acid content and negatively affected overall acceptability and shelf-life. |
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Keywords: | Low-fat frankfurters olive oil corn oil sunflower oil soybean oil |
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