Stability and Gel Strength of Frankfurter Batters Made with Reduced NaCl

A detailed examination of fat emulsification and water‐binding capacities in frankfurter batters and the cooked batters' textural responses to lowered levels of added sodium chloride was conducted. In response surface analyses of water and fat exudations and gel strength with varying compositions of fat, water, meat, and salt, the area of maximum stability decreased and moved toward a higher fat content when the salt was reduced from 2.5 to 1.5%. Gel strength increased with increasing content of lean meat and decreased with lowered salt levels. When salt, pH, chopping temperature, and cooking temperature were varied from the standard conditions, water exudate was generally affected first and most intensely while the gel strength was second. Fat release did not occur until more extreme conditions were encountered.