Sensory and Physical Attributes of Frankfurters with Reduced Fat and Elevated Monounsaturated Fats

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Abstract
Instrumental and sensory evaluations were conducted on frankfurters manufactured with an increased monounsaturated/saturated (M/S) lipid ratio and 25% less fat than control. The M/S ratio was altered by using lean and fat from pigs fed 0%, 10%, or 20% canola oil (CO) which is high in oleic acid. Incorporation of 10% and 20% CO pork tissue into the product decreased saturated fat by 11.0% and 18.6%, respectively. Instron texture analysis indicated slight increases in cohesiveness with elevated CO, whereas decreasing fat increased gumminess and chewiness. Sensory evaluation demonstrated that the overall palatability ratings of the test frankfurters were similar to the control product. Frankfurters with significantly less total fat and saturated fatty acids without adverse sensory and storage characteristics were produced.

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