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A Comparison of Nonmeat Proteins, Sodium Tripolyphosphate and Processing Temperature Effects on Physical and Sensory Properties of Frankfurters
Author(s) -
KEETON J. T.,
FOEGEDING E. A.,
PATANAANAKE C.
Publication year - 1984
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.1365-2621.1984.tb12821.x
Subject(s) - food science , flavor , chemistry , sodium , sensory analysis , calcium , sensory system , organic chemistry , biology , neuroscience
ABSTRACT Frankfurters, with and without 0.5% sodium tripolyphosphate (STPP), containing 3.5% vital wheat gluten (VWC), calcium reduced nonfat dry milk (RNFDM) and soy protein concentrate (SPC) were processed to an internal temperature of 72° or 82°C and compared to an all‐meat control. Processing yields, textural profile analysis (TPA) and sensory textural attributes were not different among protein treatments, but SPCand VWG contributed slight‐to‐moderate off‐flavor. VWG and SPC franks were acceptable, but slightly less desirable than the control and RNFDM treatments. Franks processed to 82°C were more desirable, but at the expense of reduced yields. STPP did not affect yields, but increased sensory firmness and TPA fracturability and hardness. VWG, RNFDM and SPC were comparable to the control for most traits studied, but alterations in spice formulation are needed to improve VWG and SPC flavor.