The Influence Of Fish Oil Addition On Nutritional And Quality Parameters Of Frankfurters

In this experiment, three groups of frankfurters with different recipe composition were produced. The pork backfat was partially replaced by fish oil to compare the differences among individual groups from the point of view better nutritional and quality parameters. Frankfurters included control group without and groups with 1.5% and 3.0% of fish oil. The addition of fish oil had a positive effect on fatty acid profile of products, especially on n-6 : n-3 ratio. The significant differences were also found in value of total colour difference (dE*(ab)) of frankfurters with fish oil addition to control, the change in the recipe has made higher lightness (L*) values. Despite that some of sensory parameters were negatively influenced by typical fishy odour of added oil, fish oil has a potential to successfully replace pork fat in some meat products.