Low-fat frankfurters (10% fat, 12.5% protein) with olive, corn, sunflo
wer or soybean oils, compared to control (29.1% animal fat, 10.4% prot
ein) had 67% lower total fat, 40-45% lower saturated fatty acids, 50-5
3% lower calories, reduced cholesterol and 20% higher meat protein. Al
though they had darker red color they were 6-7.2% lower in processing
yield and had higher purge accumulation, were firmer and less juicy. T
he type oil had no effect (P>0.05) on these characteristics but affect
ed fatty acid composition. Frankfurters with olive oil had 41.8% highe
r monounsaturated fatty acids and those with seed oils 5-7 times highe
r polyunsaturated fatty acids. Soybean oil increased linolenic acid co
ntent and negatively affected overall acceptability and shelf-life.