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Low‐fat Frankfurters with Elevated Levels of Water and Oleic Acid
Author(s) -
PARK J.,
RHEE K. S.,
ZIPRIN Y. A.
Publication year - 1990
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1990.tb05255.x
Subject(s) - food science , sunflower oil , fat substitute , chemistry , oleic acid , animal fat , total fat , fatty acid , biochemistry
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.