Substituting Olive Oil for Pork Backfat Affects Quality of Low‐Fat Frankfurters

Bloukas, J.G.; Paneras, E.D.

doi:10.1111/j.1365-2621.1993.tb09339.x

Cited by 131 publications

(111 citation statements)

References 11 publications

(13 reference statements)

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“…Proteins which provide the emulsion should loss their ability to bind water with time so increment in purge loss was recorded for all samples with increasing storage time. The increase in purge loss with storage time was in agreement with the findings of Bloukas and Paneras (1993) and Candoğan and Kolsarıcı (2003b) in low-fat frankfurters.…”

Section: Hydration and Binding Propertiessupporting

confidence: 80%

Quality Characteristics of Frankfurters Formulated with Apricot Pomace Obtained from Apricot Juice Processing

Adıbelli

Serdaroğlu

2017

Turkish JAF Sci.Tech.

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In this study the effects of dried apricot pomace (AP) on the technological, nutritional and sensory quality of frankfurters were investigated. Frankfurters formulated with 5% AP showed better quality compared to the addition of 10 and 15% AP. Protein and fat content decreased as the concentration of added AP was over 5%. AP addition resulted in lower pH and energy values. Frankfurters formulated with AP had higher cooking and process yield values. AP addition resulted with decrement in lightness and increment in yellowness of samples. 5% addition of AP resulted in good sensory scores. The results indicate that apricot pomace could be an effective functional ingredient in emulsion type meat products.

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Section: Hydration and Binding Propertiessupporting

confidence: 80%

Quality Characteristics of Frankfurters Formulated with Apricot Pomace Obtained from Apricot Juice Processing

Adıbelli

Serdaroğlu

2017

Turkish JAF Sci.Tech.

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“…Frankfurters are non-fermented, emulsion type cooked sausages [6], and are one of the most popular traditional meat products in the world [7]. However, their consumption likely has negative health effects regarding the amounts and types of animal fats that they contain [8].…”

Section: Introductionmentioning

confidence: 99%

Effect of vegetable oils on fatty acid composition and cholesterol content of chicken frankfurters

Daniela

Pejkovski

Katerina

et al. 2017

IOP Conf. Ser.: Earth Environ. Sci.

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Abstract.To study the effect of pork adipose tissue substitution with vegetable oils in chicken frankfurters, six frankfurter formulations were produced: control; with pork backfat; with olive oil; with rapeseed oil; with sunflower oil; with palm oil, and; with a mixture of 12% rapeseed oil and 8% palm oil. Fatty acid composition and cholesterol content and some oxides thereof were determined in the final products. The use of vegetable oils resulted in improvement of the fatty acid composition and nutritional of frankfurters. Frankfurters with vegetable oils contained significantly less cholesterol and some of its oxides, compared to the frankfurters with pork fat. The formulation with palm oil had the least favourable fatty acid composition. The use of 12% rapeseed oil improved the ratio of fatty acids in frankfurters with a mixture of rapeseed and palm oils. Complete pork fat replacement with vegetable oils in chicken frankfurter production is technologically possible. The mixture of 12% rapeseed oil and 8% palm oil is a good alternative to pork fat from health aspects. Further research is needed to find the most appropriate mixture of vegetable oils, which will produce frankfurters with good sensory characteristics, a more desirable fatty acid ratio and high nutritional value.

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“…Also vegetable oils have been used in cooked products (Marquez, Ahmed, West & Johnson, 1989;Park, Rhee, Keeton & Rhee, 1989;Park, Rhee, & Ziprin, 1990;Riendau, 1990;Liu, Huffman, & Egbert, 1991;Hammer, 1992;Bloukas & Paneras, 1993;Paneras & Bloukas, 1994;Bloukas, Paneras & Fournitzis, 1997b;Pappa, Bloukas & Arvanitoyannis, 2000) giving rise to products with more adequate fatty acid profiles and cholesterol levels than the traditional ones.…”

Section: Introductionmentioning

confidence: 99%

New formulations for healthier dry fermented sausages: a review

Muguerza

Gimeno

Ansorena

et al. 2004

Trends in Food Science & Technology

115

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SummaryAn excessive intake of meat products, particularly dry fermented sausages, is not recommended from a healthy point of view, at least for some groups of population, due to their high level of sodium and animal fat. Many efforts of the meat industry are focussed on the development of new products with better nutritional properties than traditional ones. KCl, CaCl 2 , and/or calcium ascorbate, among others, have been assayed as partial substitutes of NaCl, obtaining products with acceptable sensory quality, supplying smaller amounts of sodium and being sometimes a significant source of potassium or calcium. In relation to fat, last researches are focused on the use of different types of fibres and vegetable oils as partial substitutes of pork backfat. The use of fibres results in low-fat and low energetic products. The use of vegetable oils results in products with healthier fatty acid profiles. Aspects related with improving sensory properties and control of oxidation process should be taken into account in future researches.2

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Substituting Olive Oil for Pork Backfat Affects Quality of Low‐Fat Frankfurters

Cited by 131 publications

References 11 publications

Quality Characteristics of Frankfurters Formulated with Apricot Pomace Obtained from Apricot Juice Processing

Quality Characteristics of Frankfurters Formulated with Apricot Pomace Obtained from Apricot Juice Processing

Effect of vegetable oils on fatty acid composition and cholesterol content of chicken frankfurters

New formulations for healthier dry fermented sausages: a review

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