Journal of Food Science · 1989 · 99 citations · 21 references
AgricultureFood ScienceNutritional SciencesFood AnalysisMeat ScienceSensory EvaluationLipid AnalysisMeat FlavorMeat Product FormulationMeat QualityMeat TextureTexture QualityAnimal FatsEmulsion StabilityFat Replacement SystemsFirmnessFish Oil ReplacementOleic Acid ContentSaturated Fatty AcidsSensory Quality Evaluation
ABSTRACT Properties of low‐fat (<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.
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