Premium
Sensory Characteristics of Frankfurters as Affected by Salt, Fat, Soy Protein, and Carrageenan
Author(s) -
MATULIS RICHARD J.,
McKEITH FLOYD K.,
SUTHERLAND JOHN W.,
BREWER M. SUSAN
Publication year - 1995
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.1365-2621.1995.tb05604.x
Subject(s) - palatability , flavor , food science , carrageenan , chemistry , soy protein , salt (chemistry) , organic chemistry
Continuous variables, salt, fat, and either soy protein or iota‐carrageenan, were evaluated using response surface methods to formulate a lower salt/ lower fat franktirter with acceptable palatability attributes. Soy protein increased hardness and off‐flavor, and decreased juiciness, saltiness, and flavor intensity. Soy protein should be added to frankfurters at < 3.0% to minimize this effect. Carrageenan increased hardness at low salt concentrations (below 1.7%) and decreased juiciness at fat concentrations > 15%. Flavor intensity increased as carrageenan and fat level increased at 1.3% salt. At 1.65% salt, off‐flavor intensity decreased as fat content increased and carrageenan decreased.