There is growing interest in using healthy ingredients for the formulation of meat-based products. Among them, the replacement of pork fat with vegetable oils has attracted much attention. On the other hand, the use of vegetable proteins to replace meat provides multiple possibilities which have not been sufficiently studied. The aim of this study was to produce low-fat frankfurters in which all the pork fat had been replaced with olive oil and then to progressively replace (25%, 50%, 75% and 100%) the pork with textured pea protein. Texture, color, technological properties such as emulsion stability and cooking loss, proximate composition, and the fatty acid profile were analyzed. The results show that frankfurters made only with olive oil were slightly pale; however, they showed better emulsion stability and a healthier lipid profile than the 100%-meat-based frankfurters. Regarding the replacement of meat with texturized pea protein in the frankfurters made with olive oil, it was possible to replace up to 50% of the meat, and although significant differences were observed in terms of moisture, color, and texture, the product obtained showed similar values to other low-fat frankfurters.
Keywords: backfat replacement; color; emulsion stability; fatty acid composition; meat replacement; olive oil; pea protein; texture.