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USE OF PACIFIC HAKE (Merluccius productus) IN A FRANKFURTER FORMULATION
Author(s) -
PARK E. Y.,
BREKKE C. J.,
BRANEN A. L.
Publication year - 1978
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1978.tb07376.x
Subject(s) - hake , food science , flesh , flavor , merluccius merluccius , merluccius , chemistry , fishery , thiobarbituric acid , biology , fish <actinopterygii> , biochemistry , oxidative stress , lipid peroxidation
Studies were conducted to determine the feasibility of using minced flesh of Pacific hake ( Merluccius productus ) as a partial replacement of red meat in a frankfurter formulation. Frankfurters were evaluated by a sensory panel and by physical and chemical methods. Changes in parameters were monitored over 8 wk of storage at 2°C. Increased percentages of hake in the formulation resulted in decreased ratings for all sensory parameters. No significant differences in ratings for odor, flavor, or appearance and color were found for 0% vs 10% hake frankfurters. Frankfurters containing 10% hake were rated significantly lower in texture, juiciness, and color and appearance, but inconsistant results were observed on a weekly basis. Thiobarbituric acid numbers increased during storage, and shear values decreased as the percentage of hake in frankfurters was increased. Microbial analyses showed low counts for all formulations, and little or no growth occurred during storage.