PROCESSING VEGETABLE-OILS INTO FRANKFURTER-TYPE SAUSAGE

Finely comminuted frankfurter-type sausages were made which, in addition to beef or pork, water, spices, ascorbate and 1.6% nitrite curing salt, also contained 25% of pork fat, olive or sunflower oil. This was done in order to determine whether the demands of preventive health protection that we should eat more foods with unsaturated fatty acids in them can be applied directly to the technology of frankfurter production so that vegetables oils are used instead of pork fatty tissue. The products were examined for sensory properties, water binding, tensile strength, colour and brightness of cut surface and the fatty acid spectrum of their lipids. On the basis of the results the following advice is given: 1) Under normal working conditions there is no problem in making finely comminuted frankfurter-type sausage with olive or sunflower oil instead of animal fatty tissue. Sausage mixtures containing oil at first give an unstable impression after not very thorough comminution. However, if processing in the cutter is continued, starting from about 0-degrees-C to about 8 to 10-degrees-C, they visibly stabilize. Comminution of the mixture should normally end at 12 to 15-degrees-C.2) The fatty acid composition of the lipids of frankfurter-type sausage can be, so to speak, "made to measure", if the relevant values for the fatty tissue and the vegetable oils used at the same time or alternatively are known. 3) The use of blood plasma, non-meat proteins, emulsifiers, phosphate or salts of food acids is unnecessary when making heat-stable, frankfurter-type sausages containing vegetable oils. 4) frankfurter-type sausages containing oil do not leave an oily or fatty impression in the mouth when eaten, in fact they tend to be well bound and dry. Larger diameter sausages (60) can produce a "crumbly" impression in the mouth when chewed. 5) frankfurter-type sausages that contain oil must be more heavily seasoned than those containing pork fat. 6) If bratwurst (sausages that are fried before eating) are made with oil one can dispense with blood plasma, non-meat proteins and additives entirely. This is an additional argument for publicity purposes. 7) The reddish tones of the cut surface of frankfurter-type sausage become lighter and paler when oils are used. The cut surface of reddened beef frankfurters containing oil is equally light and with the same reddish tones as reddened products made with pork and pork fat. If the colour of the cut surface is important (sliced sausage) more beef should be used instead of pork.