Optimization of salt, olive oil and pectin level for low-fat frankfurters produced by replacing pork backfat with olive oil

Response surface methodology was used to determine the optimum salt level ( 1.3-2.1%) and pectin level (0.25-1.0%) when olive oil replaced pork backfat (0-100%) for the production of highly acceptable low-fat frankfurters (9% fat, 13% protein). The test ingredients significantly affected (P < 0.05) j elly separation of the batter, skin strength, hardness, saltiness, odour an d taste and the overall acceptability of the low-fat frankfurters. Batters with high pectin levels recorded the highest (P < 0.05) jelly separation. L owfat Frankfurters with high salt levels tended to have very hard skins and increased (P < 0.05) saltiness while those with a high pectin level were v ery soft, tasted like cream and had the lowest (P < 0.05) score for odour a nd taste. The low-fat frankfurters with 1.8-2.1% salt, 0-35% olive oil and 0.25-0.45% pectin had the highest overall acceptability. However, low-fat f rankfurters produced with 1.3% salt, 0.25-0.30% pectin and 80-100% olive oi l were also acceptable. Such low-fat frankfurters, compared to commercial p roducts, have a 48% lower salt content (from 2.5 to 1.3%) and 66.6% lower f at content (from 30 to 10%), in which 80-100% of the added fat is olive oil . Further research is needed to improve the acceptability of these frankfur ters. (C) 2000 Elsevier Science Ltd. All rights reserved.