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

Two batches of frankfurters containing about 55% chicken meat with two different oils (including canola 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 batch over time. From a nutritional viewpoint, Batch 1 was more acceptable over time than Batch 2. Chemical analysis included oxidation reactions, such as peroxide and TBA (Thiobarbituric acid) value and free fatty acid analysis. Each chemical experiment had different trends at each time,but both batches had values lower than the maximum levels at all times. With regard to microbial analysis, psychrotrophic bacteria in both 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 differenceswere more significant in Batch 2, and there were significant differences on days 15, 30 and 45. Also, Lactobacilluscounts were not significant after the cooking process until the end of storage (growth was not detectable after the cooking process). At the end of storage, we concluded that Batch 1 had a higher quality and storage stability than Batch 2 and canola oil could be a good substitution for soybean oil in meat products. The data were analyzed with GLM (repeated measures). Differences were reported as significant at P