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Effects of Sodium Tripolyphosphate on the Physical, Chemical and Textural Properties of High‐Collagen Frankfurters
Author(s) -
LADWIG K.M.,
KNIPE C.L.,
SEBRANEK J.G.
Publication year - 1989
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.1365-2621.1989.tb04638.x
Subject(s) - emulsion , chemistry , sodium , food science , texture (cosmology) , yield (engineering) , raw material , fat emulsion , materials science , biochemistry , organic chemistry , metallurgy , surgery , medicine , artificial intelligence , computer science , image (mathematics) , parenteral nutrition
Two high‐collagen meat emulsions were prepared by using two levels of sodium tripolyphosphate (STPP) with samples taken after one to four emulsification passes (EP) through an emulsion mill. Raw emulsions were evaluated for emulsion stability and comminuting temperature increase, whereas yield, color and texture tests were performed on cooked frankfurters. The addition of 0.25% STPP signficantly (p<0.05) improved emulsion stability and consumer cook yield over the control. The number of EP signficantly (p<0.05) increased emulsion temperature. As the number of EP increased, frankfurter color became lighter and less red. Frankfurters with STPP were signficantly (p<0.05) lighter upon reheating. Skin texture scores decreased after three EP.