PRODUCTION OF LOW-FAT FRANKFURTERS WITH VEGETABLE-OILS FOLLOWING THE DIETARY GUIDELINES FOR FATTY-ACIDS

Low-fat frankfurters (10% fat) were produced with vegetable oils follo wing the dietary guidelines for fatty acids as suggested in the curren tly recommended diet (CRD) by the American Heart Association, the Grun dy, diet (GD) and the Mediterranean diet (MD). MD-frankfurters, produc ed with olive oil (31.82%) and soybean oil (17.51%), had the highest ( P < 0.05) ratio of monounsaturated fatty acid; (MUFA)/saturated fatty acids (SFA) minus stearic. CRD-frankfurters, produced mainly with cott onseed oil (40.70%) and soybean oil (6.90%), had the highest (P < 0.05 ) content of polyunsaturated fatty acids (PUFA). GD-frankfurters, prod uced with cottonseed oil (34.04%) and olive oil (15.19%), had the high est (P < O.05) ratio of (C18:2 n-6)/8:3 n-3). Compared to high-fat fra nkfurters (27% all animal fat), low-fat frankfurters had lower (P < O. 05) stearic acid and trans omega-9 oleic acid, higher (P < 0.05) conte nt of total PUFA, higher (P < 0.05) ratio of (C18:2+C18:3)/SFA minus s tearic acid, and lower cholesterol content (52.60%-59.11%), were darke r, redder and more yellow, firmer and less juicy, but had similar over all acceptability.