Summary Four different levels (25–100%) of culled goat meat were used in frankfurter formulation (frankfurters G25, G50, G75 and G100) instead of beef (CON). Technological properties, fatty acid profile and sensory properties were examined during the 6‐week cold storage. The formulation had significant impact of fatty acids profile – n‐6/n‐3 ratios progressively decrease from 14.63 in CON to 6.63 in G100. Higher goat meat content led to progressively higher lightness and lower redness in frankfurters. This was also observed by consumers but not negatively perceived. Check‐all‐that‐apply (CATA) analysis shows that more than 80% of consumers marked pleasant colour as present in goat frankfurters and CON. The similar was observed for pleasant appearance, pleasant odour, tasty, soft and juicy. Moreover, atypical taste and odour were mostly not marked as present (73.8% and 62.5%, respectively). The panellists pointed at G50 as the most preferred, while consumers most frequently marked G75.

Summary This study aims to examine the scope of changes in colour, texture and sensory characteristics of fermented sausages by substituting 20% of backfat with grapeseed oil prepared as liquid (GS), encapsulated (EGS) and pre‐emulsified [with soy protein isolate (GSI) and alginate (GSA)], and their stability during 30 days of refrigerated storage. Protein and fat contents, pH and TBA values were not significantly different between products after production and storage. Treatments with added oil had higher weight loss (1.5–2.5%), while moisture content was significantly lowest in GS. Internal product colour evaluation showed the highest values of L*, b* and hue angle in GSI. GSI had the highest hardness and chewiness. Storage affected more surface than internal product colour, hardness was significantly changed only in GSI (lower) and EGS (higher), and increasing of TBA did not lead to significant differences between treatments. The study showed that GSA was the most promising of all treatments investigated.

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Animal fat in all‐chicken frankfurters (control) was replaced with pretreated linseed oil to provide 50 and 100% of recommended daily alpha‐linolenic acid intake. Linseed oil was pretreated with multifunctional corn ingredient (E25 and E50) and alginate mixture (G25 and G50). No impairments in water binding properties of the modified frankfurter matrix were observed. Significant increase in b* and h values was observed, intensively in G treatments. Significantly higher hardness was observed in E25 and chewiness in both E treatments. During storage, an increase in yellowness, hardness, cohesiveness, and chewiness was recorded in all treatments including control. Significant improvement of fatty acid profiles was recorded in all modified frankfurters. Observed differences in some parameters of technological characteristics were not confirmed in sensory evaluations. The results of sensory analysis indicate that the level of fat replacement with linseed oil and the manner of pretreatment did not lead to unacceptability. Practical applications Frankfurters are well‐known comminuted meat products usually made from pork and beef, but despite a considerable increase in poultry meat production over the past two decades, research on all‐poultry frankfurters with fat partly replaced by pretreated oil are rare. The results of this current study showed that all‐chicken frankfurters with 50% of recommended daily intake of ALA had very similar characteristics to control, while increasing content of linseed oil (to 100%) potentially can impair sensory characteristics, depending of oil pretreatment, but not below the acceptability. Since data in literature are scarce in terms of all‐chicken frankfurters with fat partly replaced by pretreated oil, the results of this research complement the results of the research on pork and beef frankfurters and the results of the study on the use of linseed oil in other meat products.

The aim of this study was to determine the extent of changes in physico-chemical and sensory properties of dry fermented sausages where pork backfat was partly replaced by fl axseed oil used as liquid (FXL), after encapsulation (FXE), and pre-emulsifi ed with alginate (FXA) and soy protein isolate (FXI). During production and storage, similar pH values of all products were observed. FXL sausages had signifi cantly lower (p<0.05) weight loss which led to signifi cantly higher moisture content, signifi cantly lower fat content, hardness and chewiness. Also, FXL sausages had the lowest grades in terms of sensory attributes, such as colour, odour, taste, texture and overall acceptability. Flaxseed oil preparations affected the parameters of instrumental colour analysis of sausages. All modifi ed products had signifi cantly higher yellowness (relative to control) and FXI sausages relative to other modifi ed products. Regarding consumer sensory evaluation, FXA sausages stood out among modifi ed products because all other modifi ed products had signifi cantly lower grades relative to control. The thirty-day storage period did not lead to signifi cant changes (p>0.05) in any of the observed sensory characteristics. * SPI=Soy protein isolate; CON=Control product; FXL=product with liquid fl axseed oil; FXA=product with fl axseed oil with alginate; FXI=product with fl axseed oil with soy protein isolate; and FXE=product with encapsulated fl axseed oil.