Influence of functional additives (κ carrageenan, soya protein isolate and wheat fibre) on technological and physico-chemical properties of low-fat frankfurters were studied. Two levels of carrageenan addition were used (0.5% and 0.6% in meat blends) and in the selected variants 2% of soya protein isolate or 1% of wheat fibre were added. When instead of 0.5% of κ carrageenan, 0.6% of carrageenan together with 2% soya protein isolate or 1% of wheat fibre were used, it caused significant statistical reduction of storage losses under refrigerated conditions of frankfurters. Addition of soya protein isolate and wheat fibre to blends with κ carrageenan did not improve significantly sensory quality of frankfurters. There was no difference between properties of products with addition of soya protein isolate and wheat fibre.

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