VEGETABLE-OILS REPLACE PORK BACKFAT FOR LOW-FAT FRANKFURTERS

Low-fat frankfurters (10% fat, 12.5% protein) with olive, corn, sunflower or soybean oils, compared to control (29.1% animal fat, 10.4% protein) had 67% lower total fat, 40-45% lower saturated fatty acids, 50-53% lower calories, reduced cholesterol and 20% higher meat protein. Although they had darker red color they were 6-7.2% lower in processing yield and had higher purge accumulation, were firmer and less juicy. The type oil had no effect (P>0.05) on these characteristics but affected fatty acid composition. Frankfurters with olive oil had 41.8% higher monounsaturated fatty acids and those with seed oils 5-7 times higher polyunsaturated fatty acids. Soybean oil increased linolenic acid content and negatively affected overall acceptability and shelf-life.