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Properties of low-fat frankfurters containing monounsaturated and omega-3 polyunsaturated oils
- Park, J., Rhee, K.S., Keeton, J.T., Rhee, K.C.
- Journal of food science 1989 v.54 no.3 pp. 500-504
- Helianthus annuus, hot dogs, oleic acid, fish oils, sensory evaluation, physicochemical properties, lipid content
- 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.