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  • 1
    Electronic Resource
    Electronic Resource
    Vegetable Oils Replace Pork Backfat for Low-Fat Frankfurters (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 59 (1994), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Low-fat frankfurters (10% fat, 12.5% protein) with olive, corn, sunflower or soybean oils, compared to control (29.1% animal fat, 10.4% protein) had 67% lower total fat, 40–45% lower saturated fatty acids, 50–53% lower calories, reduced cholesterol and 20% higher meat protein. Although they had darker red color they were 6–7.2% lower in processing yield and had higher purge accumulation, were firmer and less juicy. The type oil had no effect (P〉0.05) on these characteristics but affected fatty acid composition. Frankfurters with olive oil had 41.8% higher monounsaturated fatty acids and those with seed oils 5–7 times higher polyunsaturated fatty acids. Soybean oil increased lin-olenic acid content and negatively affected overall acceptability and shelf-life.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1994.tb08113.x
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  • 2
    Electronic Resource
    Electronic Resource
    Substituting Olive Oil for Pork Backfat Affects Quality of Low-Fat Frankfurters (1993)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 58 (1993), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Low-fat frankfurters (10% fat), formulated for 10%, 12% and 14% protein, were made with olive oil. Compared to control (27.6% all animal fat, 10.9% protein) they had similar flavor, lower (P〈0.05) TBA values and reduced (44.7–47.6%) caloric content, but had lower (P〈0.05) processing yield (5.5–6.5%) and overall palatability. Among low-fat treatments, samples with 12% protein had better quality characteristics. The 12% protein frankfurters compared to the control (exccpl for palatability), had similar (P〉0.05) sensory attributes and higher (P〈0.05) skin strength and improved texture. The treatment with 10% protein had undesirable color and was very soft. That with 14% protein had the same (P〉0.05) red color as the control but higher (P〈0.05) firmness, skin strength and textural traits and lower (P〈0.05) juiciness.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1993.tb09339.x
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