Effect of vegetable oils on fatty acid composition and cholesterol content of chicken frankfurters
Journal
IOP Conf. Series: Earth and Environmental Science 85 (2017) 012059
Date Issued
2017
Author(s)
Belichovska Daniela, Pejkovski Zlatko, Belichovska Katerina, Uzunoska Zora, Silovska-Nikolova Aleksandra
DOI
10.1088/1755-1315/85/1/012059
Abstract
To study the effect of pork adipose tissue substitution with vegetable oils in chicken
frankfurters, six frankfurter formulations were produced: control; with pork backfat; with olive
oil; with rapeseed oil; with sunflower oil; with palm oil, and; with a mixture of 12% rapeseed
oil and 8% palm oil. Fatty acid composition and cholesterol content and some oxides thereof
were determined in the final products. The use of vegetable oils resulted in improvement of the
fatty acid composition and nutritional of frankfurters. Frankfurters with vegetable oils
contained significantly less cholesterol and some of its oxides, compared to the frankfurters
with pork fat. The formulation with palm oil had the least favourable fatty acid composition.
The use of 12% rapeseed oil improved the ratio of fatty acids in frankfurters with a mixture of
rapeseed and palm oils. Complete pork fat replacement with vegetable oils in chicken
frankfurter production is technologically possible. The mixture of 12% rapeseed oil and 8%
palm oil is a good alternative to pork fat from health aspects. Further research is needed to find
the most appropriate mixture of vegetable oils, which will produce frankfurters with good
sensory characteristics, a more desirable fatty acid ratio and high nutritional value.
frankfurters, six frankfurter formulations were produced: control; with pork backfat; with olive
oil; with rapeseed oil; with sunflower oil; with palm oil, and; with a mixture of 12% rapeseed
oil and 8% palm oil. Fatty acid composition and cholesterol content and some oxides thereof
were determined in the final products. The use of vegetable oils resulted in improvement of the
fatty acid composition and nutritional of frankfurters. Frankfurters with vegetable oils
contained significantly less cholesterol and some of its oxides, compared to the frankfurters
with pork fat. The formulation with palm oil had the least favourable fatty acid composition.
The use of 12% rapeseed oil improved the ratio of fatty acids in frankfurters with a mixture of
rapeseed and palm oils. Complete pork fat replacement with vegetable oils in chicken
frankfurter production is technologically possible. The mixture of 12% rapeseed oil and 8%
palm oil is a good alternative to pork fat from health aspects. Further research is needed to find
the most appropriate mixture of vegetable oils, which will produce frankfurters with good
sensory characteristics, a more desirable fatty acid ratio and high nutritional value.
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