Influence of canola-olive oils, rice bran and walnut on functionality and emulsion stability of frankfurters

Abstract Fat content of frankfurters (20 g/100 g) was replaced with canola and canola-olive oils. Rice bran (RB) and walnut (WE) were added (2.5 g/100 g) to emulsions as macronutrients. Changes in energy values, color, emulsion stability and lipid oxidation of frankfurters during storage were investigated. ANOVA model was highly significant for color parameters and energy values ( P P