Effects of duck fat and κ-carrageenan as replacements for beef fat and pork backfat in frankfurters

Abstract

Objective: Frankfurters are emulsion-type sausages that are widely consumed worldwide.However, some concerns regarding negative health effects have been raised because of the high fat content and the type of fat. This study aimed to evaluate the effects of duck fat and κcarrageenan as replacements for beef fat and pork backfat in frankfurters. Methods:The different formulations for the frankfurters were as follows: 20% beef fat (BF), 20% pork backfat (PBF), 20% duck fat (DF), 20% soybean oil (SO), 20% duck fat/1% κcarrageenan (DFC), and 20% soybean oil/1% κ-carrageenan (SOC). Physicochemical (fatty acid profile, color, rheological properties, cooking loss, water holding capacity, emulsion stability, and texture profile analysis), oxidative stability and sensory properties of frankfurters were evaluated. Results:The results showed that physicochemical parameters were improved in DFC compared to the other groups. Moreover, both DF and DFC had higher oxidative stability than SO and SOC during storage (4 °C, 28 d). The organoleptic properties of DFC were also found to be acceptable to sensory panelists.As dDuck fat and κ-carrageenan increased improved rheological properties of meat batter, and physicochemical properties (emulsion stability, cooking loss, and hardness) of frankfurters. were significantly improved. Moreover, duck fat added-frankfurters (DF and DFC) had higher oxidative stability than that of soybean-added frankfurters (SO and SOC) during refrigerated storage for 28 days. In sensory evaluation, flavor, texture, and overall acceptability of DFC were acceptable to untrained panelists. Conclusion:Our data suggested that duck fat and κ-carrageenan can replace beef fat and pork backfat in frankfurters. Duck fat and κ-carrageenan contributed to improve the physicochemical properties and oxidative stability without a significant loss ofwhile maintaining sensory properties. Therefore, the use of duck fat and κ-carrageenan may be a

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