Low‐fat frankfurters (10% fat), formulated for 10%, 12% and 14% protein, were made with olive oil. Compared to control (27.6% all animal fat, 10.9% protein) they had similar flavor, lower (P<0.05) TBA values and reduced (44.7–47.6%) caloric content, but had lower (P<0.05) processing yield (5.5–6.5%) and overall palatability. Among low‐fat treatments, samples with 12% protein had better quality characteristics. The 12% protein frankfurters compared to the control (exccpl for palatability), had similar (P>0.05) sensory attributes and higher (P<0.05) skin strength and improved texture. The treatment with 10% protein had undesirable color and was very soft. That with 14% protein had the same (P>0.05) red color as the control but higher (P<0.05) firmness, skin strength and textural traits and lower (P<0.05) juiciness.
Low-fat frankfurters (10% fat, 12.5% protein) with olive, corn, sunflower or soybean oils, compared to control (29.1% animal fat, 10.4% urotein) had 67% lower total fat, 40-45% lower saturated fattv acids. 50-53$ lower calories, reduced cholesterol and 20% higher meat pro: tein. Although they had darker red color they were 67.2% lower in processing yield and had higher purge accumulation, were firmer and less juicy. The type oil had no effect (P>O.O5) 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 linolenic acid content and negatively affected overall acceptability and shelf-life.
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.
Three types of carrageenan (K, I, K+I) × 4 levels (0, 0.25, 0.5 and 1.0%) were evaluated with a complete factorial design to characterize the effect of carrageenans on processing and quality characteristics of low‐fat frankfurters (9% fat, 13% protein). l‐Carrageenan at 0.5–1.0% level appeared to be more beneficial for the production of low‐fat frankfurters. It reduced (P<0.05) the hardness of the skin and contributed to a softer (P<0.05) product and higher overall acceptability. Low‐fat frankfurters (9% fat) manufactured with I‐carrageenan (IC) or in combination with finely ground toasted bread (TB), isolated soy protein (ISP) and pork skin (PSK), were compared to high‐fat (27% fat, 11% protein) and to low‐fat (9% fat, 13% protein) control frankfurters prepared with 3.5% potato starch (PS), as well as with commercial frankfurters (25% fat, 11.6% protein, 4.5% starch). Frankfurters with IC had higher (P<0.05) moisture, softer (P<0.05) skin and the highest (P<0.05) separation of gelatin. However, textural properties and overall acceptability were similar (P>0.05) to commercial and high‐fat control frankfurters. Addition of TB had no significant effect. Use of ISP and PSK improved (P<0.05) the water‐binding capacity but negatively affected the overall acceptability of frankfurters.
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