Fat replacement by pecan nut and oregano oil and their impact on the physicochemical properties and consumer acceptability of frankfurters.

Objective: A study was conducted to determine the physicochemical quality and consumer acceptability of beef frankfurter-type sausages formulated with pecan nut paste and Mexican oregano oil (MO) of two varieties, Poliomintha longiflora Gray (Mexican oregano Poliomintha, MOP) or Lippia berlandieri (Mexican oregano Lippia, MOL).

Methods: Frankfurters were processed under six treatment conditions: control (10.67% pork fat), MOP (control + 0.