Low‐fat frankfurters (10% fat) were produced with vegetable oils following the dietary guidelines for fatty acids as suggested in the currently recommended diet (CRD) by the American Heart Association, the Grundy diet (GD) and the Mediterranean diet (MD). MD‐frankfurters, produced with olive oil (31.82%) and soybean oil (17.51%), had the highest (P<0.05) ratio of monousaturated fatty acids (MUFA)/saturated fatty acids (SFA) minus stearic. CRD‐frankfurters, produced mainly with cottonseed oil (40.70%) and soybean oil (6.90%), had the highest (P<0.05) content of polyunsaturated fatty acids (PUFA). GD‐frankfurters, produced with cottonseed oil (34.04%) and olive oil (15.19%), had the highest (P<0.05) ratio of (C18:2 n‐6)/(C18:3 n‐3). Compared to high‐fat frankfurters (27% all animal fat), low‐fat frankfurters had lower (P<0.05) stearic acid and trans ω‐9 oleic acid, higher (P<0.05) content of total PUFA, higher (P<0.05) ratio of (C18:2+C 18:3)/SFA minus stearic acid, and lower cholesterol content (52.60%‐59.11%), were darker, redder and more yellow, firmer and less juicy, but had similar overall acceptabily.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.