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Effects of Preblending, Reduced Fat and Salt Levels on Frankfurter Characteristics
Author(s) -
HAND L. W.,
HOLLINGSWORTH C. A.,
CALKINS C. R.,
MANDIGO R. W.
Publication year - 1987
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.1365-2621.1987.tb14030.x
Subject(s) - palatability , food science , salt (chemistry) , chemistry , emulsion , fat substitute , biochemistry , organic chemistry
Frankfurters were manufactured from preblended (PB) or nonpreblended (NPB) meats to contain traditional and reduced levels of salt (1.5, 2.0, or 2.5%) and/or fat (17%= low; 25%= high). Emulsions stability, color, Kramer shear and palatability were evaluated. Salt had a positive effect on emulsion stability (p<0.05). Low‐fat frankfurters were darker, redder, less blue in color, drier and more resistant to shear than high‐fat frankfurters. Low‐fat franks containing 1.5% salt had a softer texture than those containing 2.0 or 2.5% salt. Preblending did not affect textural properties. With modification of the formulations, low fat‐low salt franks can be manufactured.