Ed. Paneras et al., PRODUCTION OF LOW-FAT FRANKFURTERS WITH VEGETABLE-OILS FOLLOWING THE DIETARY GUIDELINES FOR FATTY-ACIDS, Journal of muscle foods, 9(2), 1998, pp. 111-126
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.