Table 1.
Recipe used for the preparation of Frankfurt sausages elaborated with backfat replacement by healthy oils (expressed as g/100 g of raw batter)
| Ingredients | Batch | ||
|---|---|---|---|
| CO | ME | OM | |
| Fat/oil emulsion | |||
| Pork backfat | 9.2 | 4.6 | 4.6 |
| Olive oil | 2.3 | ||
| Fish oil | 2.3 | ||
| Microencapsulated fish oil | 4.6 | ||
| Sodium caseinate | 1.8 | 1.8 | 1.8 |
| Water | 9.2 | 9.2 | 9.2 |
| Pork jowl | 23.4 | 23.4 | 23.4 |
| Pork lean | 10.6 | 10.6 | 10.6 |
| Pork heart | 12.8 | 12.8 | 12.8 |
| Ice | 22.3 | 22.3 | 22.3 |
| Sodium caseinate | 0.6 | 0.6 | 0.6 |
| Commercial Mix for Frankfurt sausages | 10.1 | 10.1 | 10.1 |
CO Control (100% of backfat); ME microencapsulated fish oil (50% backfat; 50% microencapsulated fish oil); OM Oil mixture (50% backfat; 25% fish oil; 25% olive oil)