Production of low-fat frankfurters with vegetable oils following the dietary guidelines for fatty acids

Low-fat frankfurters (10% fat) were produced with vegetable oils following the dietary guidelines for fatty acids as suggested in the currently recommended diet (CRD) by the American Heart Association, the Grundy, diet (GD) and the Mediterranean diet (MD). MD-frankfurters, produced with olive oil (31.82%) and soybean oil (17.51%), had the highest (P < 0.05) ratio of monounsaturated fatty acid; (MUFA)/saturated fatty acids (SFA) minus stearic. CRD-frankfurters, produced mainly with cottonseed oil (40.70%) and soybean oil (6.90%), had the highest (P < 0.05) content of polyunsaturated fatty acids (PUFA). GD-frankfurters, produced with cottonseed oil (34.04%) and olive oil (15.19%), had the highest (P < O.05) ratio of (C18:2 n-6)/8:3 n-3). Compared to high-fat frankfurters (27% all animal fat), low-fat frankfurters had lower (P < O.05) stearic acid and trans omega-9 oleic acid, higher (P < 0.05) content of total PUFA, higher (P < 0.05) ratio of (C18:2+C18:3)/SFA minus stearic acid, and lower cholesterol content (52.60%-59.11%), were darker, redder and more yellow, firmer and less juicy, but had similar overall acceptability.