Production of Low‐fat Frankfurters With Vegetable Oils Following the Dietary Guidelines for Fatty Acids

Abstract

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.

Efeito da substituição da gordura suína por óleos vegetais nas características de qualidade, estabilidade oxidativa e microestrutura de mortadela

“…Uma série de estudos já foi realizada em relação à cor de produtos cárneos cozidos elaborados com óleos vegetais (BISHOP; OLSON; KNIPE, 1993;BLOUKAS, 1994;FILIS, 1998;BLOUKAS, 1999;SELGAS, 2008;CHOI et al, 2009;MORALES-IRIGOYEN et al, 2012). Os resultados encontrados nestes trabalhos mostram que as diferenças estão mais relacionadas ao tipo de produto e as características dos óleos vegetais utilizados.…”

Healthier lipid combination oil‐in‐water emulsions prepared with various protein systems: an approach for development of functional meat products

“…One fundamental requirement of the design and reformulation of these products with a view to potential health benefits is to assure that lipid contents and profiles meet recommended nutritional goals. Paneras et al [19] reported the formulation of frankfurters with vegetable oils (olive, cottonseed and soybean) following dietary guidelines for fatty acids.…”

Meat Products Manufactured with Olive Oil

“…It can be assumed that redness may be higher in control than olive oil-added pork patties, but lightness and yellowness may not be much different. Paneras et al (1998) also reported differences in color when low fat frankfurters w e r e p r o d u c e d w i t h d i f f e r e n t l e v e l s of vegetable oils. Low-fat frankfurters were darker, redder and more yellow than high fat frankfurters.…”

“…Meanwhile, tenderness was higher in the sample with olive oil than the control. Paneras et al (1998) reported that low-fat frankfurters produced with vegetable oils were firmer and less juicy than high-fat controls. A possibility of reducing the negative effects due to the high fat content of these products is partially substituting pork backfat with other ingredients (Muguerza et al, 2001).…”

“…However, oil-in-water emulsion is the most suitable technological option for stabilizing the non-meat fats added to meat derivatives as ingredients due to physicochemical properties (Bishop et al, 1993;Djordjevic et al, 2004). There are a number of procedures that can be used to produce a plant or marine oil-in-water emulsions (with an emulsifier, typically a protein of non-meat origin) for meat products (Jiménez-Colmenero, 2007), but only sodium caseinate has been used to stabilize olive oil for incorporation in frankfurter-type products (Paneras & Bloukas, 1994;Ambrosiadis et al, 1996;Paneras et al, 1998;Pappa et al, 2000;Choi et al, 2009 2) ICM+Olive Oil.…”