LOW FAT CHICKEN FRANKFURTERS MANUFACTURED WITH VEGETABLE OILS

摘要

IntroductionFrankfurters, usually manufactured with pork meat and with a fat content higher than 30 %, are very popular food around the world. In recent years it has become important to decrease the consumption of total fats in the diet, especially saturated fats, due to the risk on health and their contribution in increasing high blood cholesterol levels. Almost half of the deaths arising from chronic disease are attributable to cardiovascular disease, although the rapid increase in the obesity/type 2 diabetes-related Metabolic Syndrome (Nugent, 2004) is very concerning, not only because it already affects a large proportion of the population worldwide, but also because it is now starting to affect people earlier in life. It has been recognized for time that diet makes a major contribution to the risk factors for chronic disease (Given et al., 2006). Therefore, manufacturing foods, such as low fat meat products, is of both economic and health interests (Yilmaz et al., 2002). In this study, chicken cooked frankfurters were manufactured, replacing pork meat and pork back fat by chicken breast and vegetables oils as canola, sunflower, olive oil and mixes of them, and reducing the total fat content in the product to 10 %. The objective was to obtain healthier frankfurters, based on a low fat content and a much better fatty acid profile provided by vegetable oils used, trying to keep the same quality attributes than the conventional ones.