Effects of duck fat and ?-carrageenan as replacements for beef fat and pork backfat in frankfurters

Objective: Frankfurters are emulsion-type sausages that are widely consumed worldwide. However, some concerns regarding negative health effects have been raised because of the high fat content and the type of fat. This study aimed to evaluate the effects of duck fat and Kappa-carrageenan as replacements for beef fat and pork backfat in frankfurters. Methods: The different formulations for the frankfurters were as follows: 20% beef fat (BF), 20% pork backfat (PBF), 20% duck fat (DF), 20% soybean oil (SO), 20% duck fat/1% Kappa-carrageenan (DFC), and 20% soybean oil/1% Kappa-carrageenan (SOC). Physicochemical (fatty acid profile, color, rheological properties, cooking loss, water holding capacity, emulsion stability, and texture profile analysis), oxidative stability and sensory properties of frankfurters were evaluated. Results: Duck fat and Kappa-carrageenan improved rheological properties of meat batter, and physicochemical properties (emulsion stability, cooking loss, and hardness) of frankfurters. Moreover, duck fat added-frankfurters (DF and DFC) had higher oxidative stability than that of soybean-added frankfurters (SO and SOC) during refrigerated storage for 28 days. In sensory evaluation, flavor, texture, and overall acceptability of DFC were acceptable to untrained panelists. Conclusion: Our data suggest that duck fat and Kappa-carrageenan can replace beef fat and pork backfat in frankfurters. Duck fat and Kappa-carrageenan contributed to improve the phy sico-chemical properties and oxidative stability while maintaining sensory properties. Therefore, the use of duck fat and Kappa-carrageenan may be a suitable alternative for replacing beef fat or pork backfat in frankfurters

Automated summary

This study showed that duck fat and Kappa-carrageenan can replace beef fat and pork backfat in frankfurters, improving their physicochemical properties and oxidative stability while maintaining sensory properties.