VEGETABLE-OILS REPLACE PORK BACKFAT FOR LOW-FAT FRANKFURTERS

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.