Development of frankfurter‐type sausages with healthy lipid formulation and their nutritional, sensory and stability properties

Abstract

Chemically modified vegetable oils (CMVO) with a specific solid fat content were used at different substitution levels (25%, 50%, 75%, and 100%) to replace pork backfat (20% of total formula) in vacuum packaged frankfurter‐type sausage. Color, pH and lipid oxidation were evaluated throughout shelf life. The proximal composition, weight loss, and sensory profile were also evaluated. Significant color changes were identified between treatments at instrumental level, in some of the color parameters, during storage. However, this does not imply that the products were visually different, and it is unlikely that consumers would notice any differences without specific training. All the other variables analyzed behaved similarly to the control. It was concluded that up to 100% of pork backfat can be replaced by CMVO, without affecting the variables studied in this research.Practical applications: The importance of this study lies in the finding that 100% pork backfat in frankfurters‐type sausages can be replaced by a mix of chemically modified vegetable oils (rich in unsaturated fatty acids and cholesterol free), providing advantages in the following three aspects: (i) Consumers: no significant changes in overall sensory quality, (ii) Health: reduced saturated fat content, higher unsaturated fatty acid content, and cholesterol‐free, (iii) Industry: The mix of oils can be directly added during the manufacturing process with no intermediate steps.Healthier frankfurtes with 100% pork backfat substituted with chemically modified vegetable oils.