Abstract
Low-fat frankfurters (9% fat, 13% protein) were produced with olive oil and four levels of sodium lactate (0, 1, 2, 3%). The level of sodium lactate affected ( p < 0.05) moisture and ash content, processing yield, skin strength and saltiness of low-fat frankfurters. Sodium lactate at 2% level appeared to be more beneficial for the production of low-fat frankfurters with olive oil. It had the highest score for flavour intensity and did not negatively affect skin strength, lextural and sensory properties or the colour of frankfurters. Low-fat frankfurters (9% fat, 13% protein) with olive oil, produced with 0% and 2% sodium lactate (SL) and protective culture (PC) and stored under vacuum at 4 °C, were compared with high-fat frankfurters (27% all animal fat, 11% protein). Low-fat frankfurters with olive oil had higher ( p < 0.05) moisture and lower ( p < 0.05) brine concentration than high-fat frankfurters. PC extended shelf-life of low-fat frankfurters with olive oil from 3 to 4 weeks. 2% SL kept the pH of frankfurters almost constant and extended shelf-life up to 6 weeks compared with 3 and 4 weeks shelf-life for low-fat and high-fat control frankfurters, respectively.
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