Influence of plant oils on certain physico-chemical characteristics of frankfurters

Abstract

With the aim the effect of pork adipose tissue substitution with plant oils and fats in poultry frankfurters production to be investigated, six variants of frankfurters were produced: control - with pork fat, with olive oil, rapeseed oil, sunflower oil, palm fat and a mixture of 12% rapeseed oil and 8% palm fat. Cooking loss, pH-value and basic chemical composition were tested on the final product. It was found that palm and pork fat, as well as sunflower oil significantly (P<0.01) influenced the reduction of cooking loss of frankfurters. Frankfurters with palm fat, a mixture of 12% rapeseed oil and 8% palm fat and those with rapeseed oil had a lower pH than the other three variants (P<0.01). Regarding the content of water and ash there were no significant differences, while in the content of protien there was significant difference (P<0.01) only between variants with pork fat and sunflower oil. Frankfurters with olive oil and those with pork fat had significantly (P<0.01) higher fat content than all the other variants. Frankfurters with palm fat contained significantly (P<0.01) lower fat percentage compared to other variants, except that with a mixture of 12% rapeseed oil and 8% palm fat. Total pork fat relacement with plant oils and fats in poultry frankfurters production is possible.