Phosphate and Modified Beef Connective Tissue Effects on Reduced Fat, High Water‐added Frankfurters | Zendy

EILERT S.J. | Zendy; MANDIGO R.W. | Zendy; SUMNER S.S. | Zendy

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Phosphate and Modified Beef Connective Tissue Effects on Reduced Fat, High Water‐added Frankfurters

Author(s) -

EILERT S.J.,

MANDIGO R.W.,

SUMNER S.S.

Publication year - 1996

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.1365-2621.1996.tb10921.x

Subject(s) - phosphate , connective tissue , chemistry , emulsion , food science , chromatography , biochemistry , biology , genetics

The effects of acidic, neutral and alkaline phosphates and amounts of modified beef connective tissue (0, 10 or 20%) were determined on the characteristics of 20% fat/20% water‐added frankfurters or 10% fat/30% water‐added frankfurters. Processing yields were lowest in both formulations with acidic phosphate. Cured meat color intensity was higher with the acidic phosphate than with alkaline or neutral phosphates. Alkaline or neutral phosphate samples partially recovered losses in emulsion stability that had occurred due to connective tissue level. The addition of 20% connective tissue improved processing yields and decreased cohe‐siveness of 10% fat/30% water added frankfurters. Connective tissue addition had no effect on microbial stability. Acidic phosphates might be more effective in direct treatment of high collagen materials in a preblend rather than in direct addition into a frankfurter formulation.

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