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Properties of low-fat frankfurters containing monounsaturated and omega-3 polyunsaturated oils

Author:
Park, J., Rhee, K.S., Keeton, J.T., Rhee, K.C.
Source:
Journal of food science 1989 v.54 no.3 pp. 500-504
ISSN:
0022-1147
Subject:
Helianthus annuus, hot dogs, oleic acid, fish oils, sensory evaluation, physicochemical properties, lipid content
Abstract:
Properties of low-fat (less than 18%) frankfurters containing high-oleic acid sunflower oil (HOSO) and fish oil were studied. Replacement of animal fats by the oils had little effect on emulsion stability. Frankfurters with 5% fish oil had very low sensory scores due to undesirable fish flavor. Incorporation of maximum amounts of HOSO into low-fat beef/pork and all-beef frankfurters increased oleic acid by 34% and 62%, respectively, and the monounsaturated/saturated fatty acid ratio by 178% and 468%, respectively, compared to a regular (30% fat) product containing only animal fats. Sensory evaluation and instrumental texture profile analysis showed that the reduction in total fat caused texture problems, especially increased firmness and springiness and decreased juiciness.
Agid:
1387268