Premium
Comparisons of Carboxymethyl Cellulose with Differing Molecular Features in Low‐Fat Frankfurters
Author(s) -
LIN K.C.,
KEETON J.T.,
GILCHRIST C.L.,
CROSS H.R.
Publication year - 1988
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.1365-2621.1988.tb07792.x
Subject(s) - carboxymethyl cellulose , food science , chemistry , emulsion , moisture , yield (engineering) , composition (language) , cellulose , organic chemistry , materials science , sodium , linguistics , philosophy , metallurgy
Four types of carboxymethyl cellulose (CMC) with varying degrees of substitution (DS) and molecular weights were incorporated into low‐fat, high moisture and high protein frankfurters. Emulsion stability (ES), chemical composition, processing yield and texture profile analysis were evaluated for frankfurters with 0.25% CMC and compared to an all‐meat control. Generally, as the molecular weight of the CMC decreased the ES decreased; however, the processing yield and proximate composition of the products were not affected (P > 0.05) by the treatments. With the exception of springiness and cohesiveness, addition of the CMC significantly decreased the textural parameters, but there were no textural differences in frankfurters due to molecular weights or DS of the CMC.