TY - JOUR
T1 - Acceptability of low-fat frankfurters as influenced by the feeding of elevated levels of monounsaturated fats to growing-finishing swine
AU - Shackelford, S. D.
AU - Reagan, J. O.
AU - Haydon, K. D.
AU - Lyon, C. E.
AU - Miller, M. F.
PY - 1991
Y1 - 1991
N2 - The effects of high levels of oleic acid in the diet on the physical, chemical and sensory traits of frankfurters were examined. Frankfurters were formulated at three fat levels (10, 20 and 25%) from pork trimmings from each dietary treatment. The control frankfurters were the most springy, firm, flavorful and palatable and had the most intense flavor (P < 0·05). However, low-fat frankfurters produced from the high-oleate treatments were comparable to the control in all sensory characteristics (P > 0·05). The 10 and 25% fat frankfurters were rated highest and lowest, respectively, for juiciness, springiness, firmness, flavor, flavor intensity and overall palatability (P < 0·05). Sensory panelists detected off-flavors in the 25% fat frankfurters more frequently than in the 10% fat frankfurters (P < 0·05). 2-Thiobarbituric acid values were not affected by treatment and were acceptable after storage at 2°C for 24 weeks (P < 0·05).
AB - The effects of high levels of oleic acid in the diet on the physical, chemical and sensory traits of frankfurters were examined. Frankfurters were formulated at three fat levels (10, 20 and 25%) from pork trimmings from each dietary treatment. The control frankfurters were the most springy, firm, flavorful and palatable and had the most intense flavor (P < 0·05). However, low-fat frankfurters produced from the high-oleate treatments were comparable to the control in all sensory characteristics (P > 0·05). The 10 and 25% fat frankfurters were rated highest and lowest, respectively, for juiciness, springiness, firmness, flavor, flavor intensity and overall palatability (P < 0·05). Sensory panelists detected off-flavors in the 25% fat frankfurters more frequently than in the 10% fat frankfurters (P < 0·05). 2-Thiobarbituric acid values were not affected by treatment and were acceptable after storage at 2°C for 24 weeks (P < 0·05).
UR - http://www.scopus.com/inward/record.url?scp=0001613443&partnerID=8YFLogxK
U2 - 10.1016/0309-1740(91)90035-O
DO - 10.1016/0309-1740(91)90035-O
M3 - Article
AN - SCOPUS:0001613443
SN - 0309-1740
VL - 30
SP - 59
EP - 73
JO - Meat Science
JF - Meat Science
IS - 1
ER -