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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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