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Characteristics of Frankfurters Prepared from Mutton and Fowl
Author(s) -
BUSHWAY A.A.,
LECOMTE N.B.,
WORK T.M.,
TRUE R.H.
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.tb10179.x
Subject(s) - food science , chemistry , fowl , flavor , emulsion , tenderness , biology , biochemistry , paleontology
The nutritional, chemical, physical, and sensory properties of mutton:fowl (M/F) frankfurters were compared to those of an all beef frankfurter. The beef frankfurter was higher in fat and lower in moisture (P 0.05) than the experimental product. The 1M/1F and 2M/ 1F frankfurters were higher (P 0.05) in niacin and thiamin than the beef frankfurters. The mineral content of the experimental frankfurters was consistent with that of other processed meat products. The water‐holding capacity (WHC) and emulsion stability (ES) of the 2M/1F frankfurters were superior (P 0.05) to those of the 1M/1F. The beef frankfurter was redder and firmer (P 0.05) than the experimental frankfurters. The M/F frankfurters were preferred over the beef for juiciness and flavor.