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Characteristics of Low‐Salt Frankfurters Produced with Enzyme‐Modified Mechanically Deboned Fowl
Author(s) -
SMITH DENISE M.,
BREKKE CLARK J.
Publication year - 1985
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.1365-2621.1985.tb13388.x
Subject(s) - salt (chemistry) , chemistry , food science , flavor , fowl , enzyme , biochemistry , biology , organic chemistry , paleontology
Objective and sensory methods were used to compare low‐salt frankfurters containing enzyme‐modified mechanically deboned fowl (MDF) with normal‐salt (2%) and low‐salt (0.5%) MDF frankfurter controls, a low‐salt MDF pH control and a commercial chicken frankfurter. MDF was modified with Milezyme AFP 2000. There was no significant difference (P < 0.05) in reheated yield between the enzyme‐modified treatment, the normal‐salt control, and the commercial frankfurter. Enzymatic modification resulted in improved texture and had no adverse effect on cured meat color or flavor when compared to other low‐salt treatments. Microbial numbers increased faster on the enzyme‐modified low‐salt frankfurter than on the normal‐salt control.