SUBSTITUTING OLIVE OIL FOR PORK BACKFAT AFFECTS QUALITY OF LOW-FAT FRANKFURTERS

Low-fat frankfurters (10% fat), formulated for 10%, 12% and 14% protei n, were made with olive oil. Compared to control (27.6% all animal fat , 10.9% protein) they had similar flavor, lower (P<0.05) TBA values an d reduced (44.7-47.6%) caloric content, but had lower (P<0.05) process ing yield (5.5-6.5%) and overall palatability. Among low-fat treatment s, samples with 12% protein had better quality characteristics. The 12 % protein frankfurters compared to the control (except for palatabilit y), had similar (P>0.05) sensory attributes and higher (P<0.05) skin s trength and improved texture. The treatment with 10% protein had undes irable color and was very soft. That with 14% protein had the same (P> 0.05) red color as the control but higher (P<0.05) firmness, skin stre ngth and textural traits and lower (P<0.05) juiciness.