Low‐fat Frankfurters with Elevated Levels of Water and Oleic Acid

Abstract

ABSTRACT The effects of simultaneous incorporation of maximum allowable levels of water and high‐oleic sunflower oil (HOSO) on frankfurter properties were investigated. The formulation changes generally had little effect on processing yield. Frankfurters formulated with HOSO were 180‐241% higher in the ratio of total monounsaturated fatty acids to total saturated fatty acids when compared to control products with similar total fat levels. Consumer‐panel sensory data and instrumental texture profile data indicated that low‐fat (14‐16%), high‐water, HOSO frankfurters‐ were as acceptable as control frankfurters with 28% fat (all‐animal fat) and did not have the texture problems observed previously with low‐fat, HOSO frankfurters without extra added water.