Premium
Development of a Frankfurter Analog From Red Hake Surimi
Author(s) -
BUCK E. M.,
FAFARD R. D.
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.tb13391.x
Subject(s) - food science , fish <actinopterygii> , food spoilage , fishery , chemistry , biology , genetics , bacteria
The development of an essentially fat‐free, frankfurter analog from red hake surimi is described. In consumer tests against four commercial brands of frankfurters, the analog competed well with a chicken frankfurter, but neither chicken nor fish achieved the levels of acceptance of beef‐containing products. Warner‐Bratzler shear measurements revealed significant changes in texture in the fish and chicken frankfurters during a 21day storage period at 2°C. The analog proved to have lower populations of certain microorganisms as compared to the other products tested. There was no spoilage detected in any of the products evaluated after 21 days at 2°C. The nutritional advantages of the analog are discussed.