Journal
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY
Volume 112, Issue 8, Pages 859-870Publisher
WILEY
DOI: 10.1002/ejlt.201000076
Keywords
Chilling storage; Fatty acid profile; Frankfurter; Healthier oil combination; Oil-in-water emulsion
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Funding
- Plan Nacional de Investigacion Cientifica, Desarrollo e Innovacion Tecnologica (I + D + I) [AGL2007-610381ALI, AGL2008-04892-0O3-01]
- Ministerio de Ciencia y Tecnologia [CSD2007-00016]
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Oil (healthier lipid combination of olive, linseed and fish oils)-in-water emulsions stabilized with different protein systems (prepared with sodium caseinate (SC), soy protein isolate (SPI) and microbial transglutaminase (MTG)) were used as pork backfat replacers in low-fat frankfurters. Composition (proximate analysis and fatty acid profile), sensory analysis and technological (processing and purge losses, texture and colour) properties of frankfurters were analysed as affected by the type of oil-in-water emulsion and by chilling storage (2 degrees C, 41 days). Frankfurters produced with oil combinations had lower levels of saturated fatty acids (SFA, 19.3%), similar levels of MUFA (46.9%) and higher levels of PUFA (33.6%) than control frankfurters (all pork fat) (39.3, 49.5 and 10.6%, respectively). PUFA/SFA and n-6/n-3 PUFA ratios in control sample were 0.27 and 9.27; in reformulated frankfurters the PUFA/SFA ratio was higher (1.7) and the n-6/n-3 PUFA ratio was lower (0.47). In general, frankfurters had good fat and water binding properties. Colour parameters were affected by formulation and storage time. Compared to control sample, frankfurters made with oil-in-water emulsions had higher (p<0.05) hardness, springiness and chewiness values. Emulsified oil stabilizing systems did not affect sensory characteristics of frankfurters, and all products were judged as acceptable.
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