Comparison of lipid changes in chicken frankfurters made by soybean and canola oils during storage

Summary Two batches of frankfurters containing about 55% c hicken meat with two different oils (including cano la and soybean) were manufactured. Batch 1 included canola oil and Batch 2 included soybean oil in the products. Various analyses were performed to detect the lipid changes of both batches during storage. Fatty acid composition analysis using gas chromatography showed little change in the fatty acids of either b atch over time. From a nutritional viewpoint, Batch 1 wa s more acceptable over time than Batch 2. Chemical analysis included oxidation reactions, such as pero xide and TBA (Thiobarbituric acid) value and free f atty acid analysis. Each chemical experiment had differe nt trends at each time, but both batches had values lower than the maximum levels at all times. With regard t o microbial analysis, psychrotrophic bacteria in bo th batches showed a decreasing order until day 30, and then growth increased. In Batch 1, a significant difference was observed only on day 1, but the diff erences were more significant in Batch 2, and there were significant differences on days 15, 30 and 45. Also , Lactobacillus counts were not significant after the cooking process until the end of storage (growth wa s not detectable after the cooking process). At the end of storage, we concluded that Batch 1 had a higher qua lity and storage stability than Batch 2 and canola oil could be a good substitution for soybean oil in mea t products. The data were analyzed with GLM (repeated measures). Differences were reported as significant at P<0.05. Also, the statistical software was SPSS ver. 11.5.