INSTRUMENTAL COLOUR AND TEXTURE PROPERTIES OF FRANKFURTER-TYPE SAUSAGES WITH PLANT OILS

Abstract

The aim of this research was to examine the influence of partial and total replacement of pork backfat with two quite different (in terms of sensory properties) plant oils (grapeseed and pumpkinseed oil) on instrumental colour and texture of frankfurters. The influence on colour was more pronounced when pumpkinseed oil emulsion was used as backfat replacer ­– these frankfurters were less red and more yellow than control and frankfurters with grapeseed oil emulsion. The effect was more pronounced with the increase of backfat replacement degree. No significant influence on instrumental texture parameters was observed.